Wild garlic soup
A classic spring recipe.
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from Partner business Kräuter & Co.
for approx. 3-4 persons
Ingredients
2 tbsp butter
1–2 onions
2 tbsp flour (e.g., spelt or whole-grain emmer flour)
1 liter vegetable broth
3–4 handfuls of wild garlic
1 cup heavy cream
Salt
Pepper
Nutmeg
Optional: daisies
Preparation
Melt the butter in a soup pot.
Finely dice the onions and sauté them in the butter.
Dust with flour to make a roux, deglaze with the vegetable broth, and bring to a boil.
Stir in the washed and finely chopped wild garlic and cook briefly.
Puree the soup, season with salt, pepper, and nutmeg, and stir in the cream.
If desired, garnish with edible flowers, such as daisies.
Tip
If wild garlic isn’t available, it can easily be replaced with spinach or other spring wild herbs such as ground elder, chickweed, etc.
