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🍽️ Creamy wild garlic soup with fish pieces and crispy croutons

423 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls wild garlic
• 2 sprigs fresh oregano
• 1 onion
• 150 g celeriac
• 300 g floury potatoes
• 1 clove garlic
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 600 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• 2 tbsp sour cream
• salt
• white pepper (from the mill)
• nutmeg
• 2 slices white bread
• 1 tbsp butter
• 2 smoked trout fillets

Instructions

1. 1. Wash the wild garlic thoroughly and let it drain well.
2. 2. Chop the wild garlic roughly and set aside about half of it for the garnish.
3. 3. Pick the oregano leaves off the stems.
4. 4. Peel the onion, celery, potato, and garlic clove.
5. 5. Cut the peeled vegetables and garlic into fine cubes.
6. 6. Melt butter in a pot.
7. 7. Sauté the cut vegetables in the butter.
8. 8. Dust the vegetables with flour and toast them briefly.
9. 9. Deglaze everything with white wine and broth.
10. 10. Let the mixture simmer gently for about 20 minutes, stirring occasionally.
11. 11. Add the cream, the remaining wild garlic, and the oregano to the soup.
12. 12. Blend the soup until smooth.
13. 13. Pass the mixture through a sieve for a silky texture.
14. 14. Check the consistency of the soup.
15. 15. If the soup is too thick, add a little more broth.
16. 16. If it is too thin, let it simmer a bit longer.
17. 17. Finally, stir in the sour cream.
18. 18. Season with salt, pepper, and nutmeg.
19. 19. Remove the crust from the white bread.
20. 20. Cube the bread.
21. 21. Fry the cubes in hot butter until golden brown.
22. 22. Divide the remaining wild garlic and the flaked fish among the bowls.
23. 23. Pour the hot soup over them.
24. 24. Sprinkle with the croutons.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 423
• Protein: 17 g · Fett/Fat: 30 g · Carbs: 26 g