Potato Soup with Wild Garlic

Ingredients

• 1 Shallot
• 0.5 stalk of leek (white part only)
• 300 g potatoes
• 1 tbsp Olive Oil
• 800 ml vegetable broth
• 1 bay leaf
• 2 juniper berries
• 100 g wild garlic
• 1 bunch watercress
• 40 g sour cream (2 tbsp)
• nutmeg
• Salt
• Pepper

Instructions

1. 1.

   Peel the shallot, wash and trim the leek, then chop all finely. Peel and dice the potatoes. Heat oil in a large pot and sauté the shallot, leek, and potatoes over medium heat for about 4 minutes. Add vegetable broth, bring to a boil, add bay leaf and juniper berries, reduce heat and simmer covered for about 30 minutes.

2. 2.

   Meanwhile wash the wild garlic, pat dry, and slice into thin strips. Wash watercress, shake off excess water, and pluck leaves from stems.

3. 3.

   Remove bay leaf and junipers from the soup, then blend until creamy. Stir in sour cream and season the soup with freshly grated nutmeg, salt, and pepper.

4. 4.

   Distribute wild garlic strips over four bowls, ladle the soup into them, and sprinkle with watercress before serving.