German cuisine · Soups & Stews

Wild Garlic Soup

Bright green spring soup of fresh wild garlic and potatoes, pureed only at the very end.

Ingredients · for 4 servings

• 150 g wild garlic
• 500 g floury potatoes
• 1 onion
• 800 ml vegetable stock
• 200 ml cream
• 2 tbsp butter
• 1 pinch nutmeg
• 2 tbsp crème fraîche
• Salt, pepper

Instructions

1. Wash the wild garlic thoroughly, spin dry, trim the stems and roughly chop the leaves; set aside a few small leaves for garnish.
2. Peel the onion and potatoes and cut into small cubes.
3. Melt the butter in a pot and sweat the onion over medium heat for 4 min. until translucent, without browning it.
4. Add the potatoes, pour in the vegetable stock and simmer covered for 18 min. until the potatoes fall apart when pierced.
5. Take the pot off the heat, stir in the chopped wild garlic and puree immediately until fine – this is the only way the soup stays bright green and the flavor fresh.
6. Stir in the cream, season to taste with nutmeg, salt and pepper, ladle into bowls and serve with a dollop of crème fraîche and the whole wild garlic leaves.