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🍽️ Creamy Wild Garlic Soup (Without Potatoes)

317 kcal · 30 min · 4 servings

Ingredients

• 250 g wild garlic
• 1 l vegetable broth (instant)
• 2 garlic cloves
• 2 tbsp oil
• 2 shallots
• 2 tbsp butter
• salt
• pepper (from the mill)
• 200 g whipping cream
• 2 egg yolks

Instructions

1. 1. Peel the garlic.
2. 2. Wash the wild garlic thoroughly under running water.
3. 3. Add a pinch of salt to a pot of boiling water.
4. 4. Place the wild garlic in the water and heat it briefly until it wilts.
5. 5. Drain the water and immediately rinse the wild garlic with ice-cold water to keep it green.
6. 6. Peel the shallots.
7. 7. Dice the shallots into very small cubes.
8. 8. Melt butter in a pot and sauté the shallots until they are soft and translucent.
9. 9. Add the prepared wild garlic to the shallots.
10. 10. Press the garlic directly into the pot using a garlic press.
11. 11. Sauté the vegetables briefly until fragrant.
12. 12. Pour the vegetable broth into the pot.
13. 13. Bring the soup to a boil on the stove.
14. 14. Remove the pot from the heat so it stops boiling.
15. 15. Blend the soup with a hand blender until it is very fine and smooth.
16. 16. Loosely whisk the cream and egg yolk in a separate bowl with a fork or whisk.
17. 17. Stir the cream and egg yolk mixture slowly into the hot soup while stirring constantly.
18. 18. Season the soup with salt and pepper to your taste.
19. 19. Taste the soup again and adjust the seasoning if necessary.
20. 20. Serve the finished soup onto the plates.
21. 21. Cut fresh wild garlic into thin strips.
22. 22. Sprinkle the soup with the wild garlic strips as a garnish.

Nutrition per serving

• kcal: 317
• Protein: 5 g · Fett/Fat: 31 g · Carbs: 5 g