Wild Garlic Cream Soup
20 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 60 g fresh wild garlic
- 500 ml chicken or vegetable broth
- 100 ml dry white wine
- 40 g yellow onion
- 60 g unsalted butter 82% fat
- 600 ml whipping cream 32% fat
- 130 g white cooking potatoes (1 boiled piece)
- 1 pinch ground nutmeg
- 1 pinch iodized table salt
Finely chop the onion. Cut the boiled potato into larger pieces. In a pot, over medium heat, melt 30 g of butter, add the onion and let it become translucent, stirring frequently. Pour in the wine and let it evaporate completely. Add the broth and bring to a boil. Add the wild garlic, cream, boiled potato, nutmeg, and a teaspoon of salt.
Bring the soup back to a boil and simmer for 1 minute. Blend the hot soup with an immersion blender until smooth and pass it through a fine-mesh sieve. Season with salt to taste, if necessary.
In a pan, over high heat, melt the remaining butter. As soon as it starts to foam and turn golden (acquiring a slight nutty aroma), remove the pan from the heat. Use this browned butter to finish the soup directly in the plate.
Chef's tip
Always use a dry white wine, such as a Riesling or Pinot Blanc, to balance the creaminess of the soup.
The boiled potato naturally thickens the soup, giving it a velvety texture without the need for flour.
Ingredients
Nutritional values
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