Wild Garlic Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch wild garlic, (approx. 00 g)
- 2 shallot (s)
- 20 g butter
- 50 ml white wine
- 200 ml sweet cream
- 400 ml vegetable stock or chicken stock
- 60 ml olive oil, fruity
- salt and pepper
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Roughly chop the wild garlic and mix with the olive oil in a blender to a paste, season with a little salt and pepper.
- Peel off the shallots, dice them finely and let them cook in the butter without color, deglaze with white wine, add the stock and cream and reduce everything by 1/3 over a low heat.
- Season the soup with salt, pepper and lemon juice and mix with the magic wand until airy. Put in plates and drizzle about 2 tablespoons of wild garlic paste on each serving, done!
- Make sure to add the wild garlic paste to the soup at the end and DO NOT cook it with it, otherwise it will lose its aroma. You can of course also add it before mixing, but I think it`s so nice for the eye.
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