Easter Wild Garlic Cream Soup

For the Easter wild garlic cream soup, peel potatoes and celery, cut into approx. 1½ cm cubes. Peel shallots, dice finely. Heat butter and olive oil in a large pot. Sauté shallots, stirring, for about 3 minutes.

Add potato and celery cubes, sauté everything for about 5 minutes, stirring several times, add salt and pepper. Add soup, wild garlic and peas and cook until soft. Remove the crusts from the slices of toast, soak them in the whipped cream and mash them a little with a fork.

Rinse chicken breast fillet in cold water, pat dry and dice. Peel and finely dice shallot, peel and dice carrot. Puree together in electric shredder, add salt, pepper and lemon zest. Add soaked toast and egg yolk together with the chicken breast fillet and knead again with the shredder.

Form small dumplings with moistened hands. Puree the soup. Add the chicken dumplings and let them simmer for about 3 minutes. If necessary, add a little more soup and season to taste. Serve the Easter wild garlic soup hot.

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