Wild Garlic Milk Soup

Enjoy a soup made from freshly picked wild garlic.

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 29 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Spinach, raw

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 pinch Salt, table

  • 0.75 l Soup base, beef, cube

  • 1 pinch Spices, pepper, white

  • 1 pinch Spices, nutmeg, ground

  • 1 pinch Spices, paprika

  • 0.25 l Milk, partially skimmed

  • 40 g Butter, unsalted

  • 2 spoons Sour cream

Steps

  1. Place a pot of water on the stove and wait for it to boil. Wash the wild garlic and shake off the excess water. Finely chop a smaller portion of it and set aside for garnish, while briefly blanching the majority in the boiling water, then drain and chop. Peel and finely chop the onion and garlic. Place a pot on the stove and melt the butter in it. Sauté the onion and garlic for about 3 minutes until fragrant.

  2. Then add the blanched wild garlic and sauté for another minute. Slowly pour in the soup base and season everything with salt, pepper, nutmeg, and paprika. Wait for it to boil and then cook for 15 minutes. Remove the soup from the heat, let it cool slightly, and blend it with an immersion blender.

  3. Place the pot back on the stove. Slowly stir in the milk. Let it come to a boil again, then remove from heat and add the sour cream. Serve the prepared soup in deep bowls, sprinkle with the reserved wild garlic, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 79.13 kcal
  • Fat: 4.62 g
    • Saturated Fat: 2.99 g
  • Carbohydrates: 4.89 g
    • Sugars: 2.31 g
  • Protein: 2.18 g
  • Fiber: 0.95 g

Advice

You can also sprinkle toasted bread cubes and grated Emmental cheese on top of the soup.