Wild Garlic Cream Soup with Browned Butter
20 min
Kifli Kukták
Preparation method
Finely chop the red onion and dice the cooked potato into larger pieces. In a pot, melt 30 g of butter over medium heat, add the onion, and sauté until translucent, stirring frequently.
Pour in the white wine and let it evaporate completely. Then pour in the broth and bring to a boil. Add the fresh wild garlic, cream, diced cooked potato, nutmeg, and one teaspoon of salt.
Bring the soup to a boil again and cook for just 1 minute. While still hot, blend with an immersion blender, then strain through a fine sieve to achieve a silky consistency. Season with more salt if needed.
Chef's tip
Always use dry white wine, for example, Welschriesling or Riesling.
You can also use frozen wild garlic for the soup; you will need about 110 g of it, thawed.
The cooked potato naturally thickens the soup, so there is no need for a flour roux.
90 min
Under an hour
