Wild Garlic Soup ('Bärlauchsuppe')
Wild Garlic Soup ('Bärlauchsuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp butter
- 1 small onion, chopped
- 1/2 tsp minced ginger
- 7 oz (200 g) starchy potatoes, cut into small cubes, about 1.5 cups
- 5 thyme sprigs
- 3 cup chicken or vegetable broth
- 3.5 oz (100 g) wild garlic, leaves and stem
- 1/2 cup heavy cream
- 1/2 tsp sugar
- raspberry vinegar, to taste
- salt, to taste
Instructions
- 1
In a pot, heat the butter over medium heat. Add the onion and ginger and sweat for 3-4 minutes or until the onion turns translucent. Add the potatoes, thyme, and chicken or vegetable broth. Bring the broth to a light simmer and simmer the soup, covered, for about 20 minutes or until the potatoes are tender. Remove the thyme sprigs.
- 2
Add the wild garlic and cream and bring the soup to a light simmer once again. Once the wild garlic has wilted, season the soup to taste with sugar, vinegar, and salt.
- 3
Puree the soup until smooth and optionally pass it through a fine-mesh sieve afterward for a super-smooth and creamy texture. Taste and adjust the seasoning if necessary. You can garnish the soup at the table with some fresh cream if desired.