Soup for the soul - wild garlic soup

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It is April and we are in the absolute wild garlic season. During my last walk on a beautiful forest path, I have therefore again taken some wild garlic home with me. As already mentioned with the wild garlic pesto, wild garlic is also called "wild garlic" and you can prepare very many different dishes from it. Today we prepare from food for flexitarians, a quick and easy wild garlic soup.

Ingredients

• 150g wild garlic

• 750ml vegetable broth

• 50ml cream

• 1 tablespoon butter

• 1 white onion

• 4 medium potatoes (floury cooking)

• salt/pepper

Instructions

First, wash the fresh wild garlic very well (since the wild garlic comes fresh from nature, there may be mostly soil and small animals on the leaves), then dry the wild garlic in a salad spinner (alternatively, drain the wild garlic well in a sieve). Next, peel and roughly chop the potatoes and onion (the smaller, the faster everything will cook). The wild garlic should also be cut into small pieces.

Now put a pot and add the tablespoon of butter. The finely chopped potatoes and the chopped onions also go into the pot and are seasoned with salt and pepper. Sauté briefly and after about 5 minutes add the wild garlic. After the wild garlic has sautéed a bit, add vegetable broth to the soup.

Let the soup simmer for about 30 minutes. In the last step, add the cream and finely blend the soup with a hand blender. Season with salt and pepper if necessary.

Tip: A toasted slice of bread or croutons goes very well with the soup.

Resumé

Since the weather in April can be very changeable and it is often still cold, the wild garlic soup is perfect on these days. It is quickly prepared and the fresh wild garlic provides a wonderful aroma.