Wild garlic soup


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 333 Kcal, 9g Protein, 25g Carbohydrates, 21g Fat


Ingredients

  • Soup
  • 1 tbsp butter
  • 300 g mealy potatoes, cut into pieces
  • 2 shallot, roughly chopped
  • 8 dl vegetable bouillon
  • 200 g leaf spinach
  • 30 g wild garlic, roughly chopped, 1 tbsp set aside
  • salt and pepper to taste
  • Croutons
  • 0.25 tsp sea salt
  • 1 tbsp butter
  • 2 slices bread (approx. 100 g), cut into cubes
  • To garnish
  • 150 g soft goats' cheese
  • 100 g crème fraîche
  • 1 organic lemon, use only a little grated zest
  • 0.25 tsp salt
  • a little pepper

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Instructions

  • Soup

    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.
  • Croutons

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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