Wild Garlic Cream Soup with Cheese Toast

Cook finely chopped onions and peeled, coarsely diced potatoes in the vegetable soup for 15 minutes. Whisk until creamy, add whipping cream and white wine and reheat the soup. Remove the saucepan from the heat, fold in finely chopped wild garlic and stop cooking.

Divide the toast, toast it in a pan on one side, turn it over and sprinkle the grated cheese on the browned side. Put the lid on, turn off the heat and let the cheese melt.

Arrange the soup with the toast halves and serve.

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