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Wild garlic soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 333
  • Fat about 21g
  • Carbohydrates about 25g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 2 shallot, roughly chopped
  • 200 g leaf spinach
  • 30 g wild garlic, roughly chopped, 1 tbsp set aside
  • 8 dl vegetable bouillon
  • 300 g mealy potatoes, cut into pieces
  • 1 tbsp butter
  • salt and pepper to taste
  • 0.25 tsp sea salt
  • 2 slices bread (approx. 100 g), cut into cubes
  • 1 tbsp butter
To garnish
  • 150 g soft goats' cheese
  • 0.25 tsp salt
  • 1 organic lemon, use only a little grated zest
  • 100 g crème fraîche
  • a little pepper
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Briefly sauté the shallots and potatoes, pour in the stock, bring to the boil, cover and simmer for approx. 15 mins. Add the wild garlic and spinach, allow to wilt. Blend the soup and season.
Finely chop the reserved wild garlic. Heat the butter in a frying pan. Toast the bread with the wild garlic for approx. 3 mins. until golden, remove, season with salt, set aside.
To garnish
Combine the cheese, crème fraîche and lemon zest, stir until smooth, season. Serve the soup in deep bowls, garnish with the cream and croutons.

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