Wild Garlic Cream Soup with Brown Butter

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.