Wild Garlic Cream Soup with Brown Butter
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Kifli Kukták
Ez a selymes és vibrálóan zöld medvehagyma-krémleves a tavasz egyik legfinomabb hírnöke. A friss medvehagyma karakteres ízét a tejszín lágysága és a barnított vaj diós aromája teszi teljessé. Gyorsan elkészíthető, mégis különleges fogás, amely tökéletesen indítja a szezont.
Ingredients
Preparation method
Finely chop the red onion, and dice the cooked potatoes into larger pieces.
In a saucepan, melt 30 g of butter over medium heat, add the onion, and sauté until translucent, stirring frequently. Pour in the wine and let it evaporate completely.
Pour in the broth and bring to a boil. Add the wild garlic, cream, cooked potatoes, nutmeg, and one teaspoon of salt. Bring to a boil again, then cook for just 1 minute.
Chef's tip
The wine should always be dry, for example, Olaszrizling or white Burgundy.
You can also use frozen wild garlic; in this case, you will need 110 g after thawing.
Cooked potatoes naturally thicken the soup, so there is no need for flour.
Nutritional values
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