Wild Garlic Soup

Melt the butter in a frying pan and briefly sauté the flour in it, stirring until soft. Extinguish with the white wine and the stock or soup. Let it simmer for 10 minutes on a low fire with the lid closed.

Add the half cream and boil the soup again.

In the meantime, blanch the wild garlic leaves in boiling hot salted water for just ½ minute, drain and quench on the spot to retain the color. Chop finely in a cutter or with a chopping knife.

Whip the cream until stiff.

Immediately before serving, add the wild garlic to the soup. Add the whipped cream and beat the soup briefly with a hand mixer to taste. Serve immediately.

Outside the wild garlic season, you can cook the soup in the same way, with chives, cress, basil, chervil or possibly spinach.

Our tip: Always use fresh chives if possible!

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