Wild garlic soup is a delightful spring delicacy, known for its intense and fresh flavor that captures the essence of the season. This vibrant soup is perfect as an appetizer for a spring menu or can be served as a light main dish accompanied by fresh bread. With its bright green color and bold taste, this soup is as visually appealing as it is delicious. Here’s a simple and tasty recipe to bring the fresh, aromatic flavors of wild garlic to your table and impress your guests with a seasonal treat.
Ingredients
- 2 bunches of fresh wild garlic about 200 g
- 1 medium onion
- 2 cloves of garlic
- 2 tbsp butter or olive oil
- 750 ml vegetable broth
- 200 ml cream or a plant-based alternative
- Salt and pepper to taste
- 1 pinch of nutmeg
- Optional: Crème fraîche or sour cream and croutons for serving
Instructions
- Preparation: Thoroughly wash the wild garlic and separate the leaves from the stems. Coarsely chop the leaves. Peel and finely dice the onion and garlic.
- Sauté Onion and Garlic: In a large pot, heat the butter or olive oil. Add the onion and garlic and sauté over medium heat until translucent, without letting them take on color.
- Add Wild Garlic: Add the chopped wild garlic to the pot and sauté briefly with the onions and garlic until it wilts.
- Deglaze with Broth: Pour the vegetable broth into the pot and bring everything to a boil. Let the soup simmer over low heat for about 10 minutes.
- Blend: Take the soup off the heat and blend it with an immersion blender or in a stand blender until it has a smooth consistency. At this point, you can decide how fine or coarse you want the soup to be.
- Add Cream: Add the cream to the soup and stir well. Reheat the soup, but do not bring it to a boil. Season with salt, pepper and a pinch of nutmeg.
- Serve: Fill the wild garlic soup into pre-warmed plates or bowls. If desired, garnish with a dollop of crème fraîche or sour cream and some croutons.
Notes
- For a vegan version of the wild garlic soup, you can replace the butter with a vegan fat and use a plant-based alternative like coconut milk or oat cuisine instead of cream.
- For an especially creamy and smooth soup, you can add a few cooked potatoes or some soaked cashew nuts before blending. This gives the soup a natural thickness without the need for additional thickeners.
- In addition to crème fraîche and croutons, you can also garnish the soup with fresh wild garlic, roasted pine nuts, edible flowers, or a hint of lemon zest to add color and flavor.
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