#souprecipe #soup #lunch
The wild garlic season starts at the end of March and to celebrate, today I'm sharing my quick recipe for creamy wild garlic soup.

The wild garlic season starts at the end of March, and to match this, I am showing you my quick recipe for wild garlic cream soup.

Ingredients (serves 3):
🥄 Potatoes - 300 g (peeled and diced)
🥄 Wild garlic - 50 g (washed and roughly chopped)
🥄 White onion - 1 medium - 50 g (peeled and diced)
🥄 Garlic clove - 1 small (peeled and sliced)
🥄 Butter - 2 tbsp - 20 g
🥄 Crème fraîche* - 1 tbsp
🥄 Vegetable broth - 600 mL
🥄 Salt - 1/4 tsp (1.5 g, depending on the salt content of the broth)
🥄 Pepper - 1 pinch
🥄 Nutmeg - 1 pinch

To Serve: Toasted pine nuts and chives (or parsley)

*For a vegan option: Dr. Oetker's Creme Vega is a vegan alternative to crème fraîche. It is plant-based and lactose-free, and can be found in the refrigerated section of the supermarket. Simply replace in a 1:1 ratio.

Hi, I'm Lilly, and welcome to my channel. Here, I share my passion for cooking and show you how to bake and cook dishes from around the world. If you enjoy my videos, please like, comment, or subscribe.

📍 𝐀𝐛𝐨𝐮𝐭 𝐌𝐲 𝐂𝐡𝐚𝐧𝐧𝐞𝐥:    / @lillykocht  

Chapters:
0:00 Intro
0:09 Preparing the potatoes
0:52 Preparing the onions
1:21 Preparing the garlic
1:34 Preparing the wild garlic
2:01 Melting the butter
2:14 Sauteing the onions and garlic until translucent
2:36 Sauteing the potatoes until translucent
2:52 Adding the broth
2:56 Adding salt
3:18 Simmering the soup
3:24 Adding the wild garlic and simmering
3:46 Seasoning the soup
3:58 Pureeing the soup
4:18 Serving suggestion

ℹ️ Wild Garlic: Info & Tips
The first wild garlic of the year is available from the end of March (depending on the region). Seeing it in the supermarket or at the farmer's market always makes me happy - it's a sign that spring is finally around the corner and there's plenty of wild garlic to buy. However, I only discovered wild garlic a few years ago at the "Groentenmarkt" vegetable market in Ghent, Belgium. I had never tasted it before, but since I had it for the first time in a restaurant, I've been a fan.

The scent and taste are intense - like a hint of fresh garlic or chives, with grassy notes. Wild garlic is super versatile and can be used instead of garlic, leeks, or chives. However, the cooking process reduces the flavor somewhat, so I recommend not cooking it for too long. You can add a small amount of white garlic to intensify the flavor. Wild garlic also gives dishes a great green color and really brightens up the dish. Wild garlic is often used in butter, soups, mayonnaise and salads.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (serves 3):
🥄 Potatoes - 300 g (peeled and diced)
🥄 Wild garlic - 50 g (washed and roughly chopped)
🥄 White onion - 1 medium - 50 g (peeled and diced)
🥄 Garlic clove - 1 small (peeled and sliced)
🥄 Butter - 2 tbsp - 20 g
🥄 Crème fraîche* - 1 tbsp
🥄 Vegetable broth - 600 mL
🥄 Salt - 1/4 tsp (1.5 g, depending on the saltiness of the broth)
🥄 Pepper - 1 pinch
🥄 Nutmeg - 1 pinch

Instructions:
For the soup, we need besides wild garlic, potatoes, onions, and garlic cloves.
✔️ (1) Begin by peeling the potatoes and cutting them into approximately 1x1 cm cubes. To do this, cut the potato in half lengthwise, then cut each half into thicker sticks lengthwise, and then cut the sticks crosswise into cubes.
✔️ (2) Peel the onion and cut it in half, then cut it lengthwise into strips and crosswise into cubes.
✔️ (3) Crush the garlic with a knife and remove the skin, slice it, and add it to the onions.
✔️ (4) Wash the wild garlic leaves under running water. If there are any roots, remove them. Cut the wild garlic into thick strips.
✔️ (5) Set aside the vegetables and melt butter over medium heat.
✔️ (6) Add the onions and garlic and sauté everything until it becomes translucent for about 3 minutes. It should not turn brown but only become translucent.
✔️ (7) Add the potatoes and sauté for 1 minute, then deglaze with vegetable broth.
✔️ (8) Add salt and turn up the heat.
✔️ (9) Once it starts to boil, reduce the heat to medium and cover the pot with a lid.
✔️ (10) After 15 minutes, the vegetables should be cooked. Check with a fork and simmer for longer if necessary.
✔️ (11) Add the wild garlic and simmer for 3 minutes. After 3 minutes, the wild garlic should have dissolved and we can remove the pot from the heat.
✔️ (12) Add crème fraîche, a pinch of pepper and nutmeg, and finely puree the soup.
✔️ (13) Add chopped chives and roasted pine nuts, serve with toasted bread, and the creamy and satisfying soup is ready.

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