Creamy Wild Garlic Soup

Ingredients

• 50 g wild garlic (1 bundle)
• 4 tbsp olive oil
• 60 g butter (room temperature)
• Salt
• 2 onions
• 2 Potatoes
• 2 parsley roots
• 80 g celeriac (1 piece)
• 1 tbsp Rapeseed Oil
• 1 l vegetable broth
• a handful of young barbarian greens or baby spinach
• Pepper
• 1 tsp ground cumin
• nutmeg
• 150 ml cooking cream
• 80 g yogurt (3.5% fat) (4 tbsp)
• 1 tbsp edible flower petals (e.g., chrysanthemum)

Instructions

1. 1.

   Wash the wild garlic and set aside ½ handful for serving; puree another 5 leaves with olive oil and also set aside.

2. 2.

   Mix the remaining wild garlic with butter and salt and refrigerate.

3. 3.

   Peel, clean, and dice onions, potatoes, parsley roots, and celeriac. Heat rapeseed oil in a pot. Sauté the vegetables for 4 minutes over medium heat. Add vegetable broth and simmer for 20–25 minutes over low heat.

4. 4.

   Meanwhile strain the wild garlic puree through a tea filter bag. Wash and dry the barbarian greens.

5. 5.

   Blend the soup with an immersion blender, seasoning with salt, pepper, some cumin, and freshly grated nutmeg. Whisk in the wild garlic butter and cooking cream. Serve the soup garnished with the remaining wild garlic, barbarian greens, yogurt, wild garlic puree, and edible flower petals.