Ingredients
-
400 g potato (4 medium potatoes)
-
800 ml cold water
-
1 medium onion
-
4 tbsp olive oil
-
1 pinch nutmeg
-
salt
-
black pepper
-
80 - 100 g wild garlic (1 medium bundle)
-
200 ml double cream
Directions
This is the most popular spring soup in Austria. As soon as the sun starts to warm the land and the first leaves of wild garlic appear in the forest, all the restaurants offer wild garlic creamy soup, all the bakeries – wild garlic buns. Here wild garlic is called “bear’s leek”.
Wild garlic has pleasant light flavor with a garlic note. It is rich in vitamins, minerals and essential oils, which provide antibacterial action.
Let’s cook a healthy spring wild garlic creamy soup!
Today's visits: 1.
Steps
|
1
Done
|
Peel and cut the potatoes into 2x2 cm cubes. |
|
2
Done
|
Peel the onion and cut into 1x1 cm cubes. |
|
3
Done
|
In a soup pot, heat some oil or ghee, add the onion and cook until transparent over medium heat. Don’t let it go brown. |
|
4
Done
|
Add the potatoes to the onion and cook together for 3 min until the edges are transparent. Don’t let the potatoes go brown. |
|
5
Done
|
Cover the potatoes with cold water. |
|
6
Done
|
Bring to a boil over high heat. Reduce to medium low. Add salt and cook until the potatoes are soft for about 15 min. Don’t cover. |
|
7
Done
|
When the potatoes are done, add double cream. Bring to a boil and reduce to low. Cook for 2-3 min then remove from heat. |
|
8
Done
|
Roughly cut wild garlic leaves (approx. 2-3 cm) and add to the soup. Process the soup with a hand or countertop blender until creamy. At this stage you may add some boiling water if you want to make the soup more watery.
|
|
9
Done
|
Add the wild garlic only after the soup has boiled otherwise it will lose its color and the soup will turn brown. |
|
10
Done
|
Add salt and nutmeg to your taste. Be careful with nutmeg as it has intense flavor. How to serve: Serve hot sprinkled with freshly ground black pepper. You may also garnish the soup with chopped greens and wild garlic leaves. How to keep: Can be kept refrigerated for up to 2 days. |
