creamy wild garlic soup


(makes 2 servings)

                             60 g spring onions

                       1 small onion

                       1 garlic glove

                       90 g cooked potatoes (leftovers, from the previous day)

                       50 g wild garlic

                       20 g butter

                       400 ml vegetable stock

                       125 ml whipping cream

                       salt, black pepper, nutmeg for taste


Cut spring onions, onion und garlic glove into fine cubes.

Heat butter in a large saucepan over medium heat.

Add spring onions, onions and garlic and braise lightly. 

Add potatoes, vegetable stock and whipping cream and bring to a boil.

Reduce the heat, cover and cook for about 2-3 minutes.

Chop wild garlic roughly and transfer to the soup. 

Immediately blend soup with a hand-held stick blender, until fine pureed.

Season with salt, black pepper and nutmeg, if desired.

Serve hot with crusty bread and enjoy...