Wild Garlic Cream Soup with Celeriac and Potato

Ingredients

• 150 g waxy potatoes
• 150 g celeriac
• 1 onion
• 1 tbsp Olive Oil
• 750 ml vegetable broth
• 100 g wild garlic (with flowers)
• 30 g crème fraîche
• Salt
• Pepper
• a splash lemon juice
• 80 g sour cream (4 tbsp)
• 4 slices whole‑grain bread

Instructions

1. 1.

   Peel and dice the potatoes and celeriac. Dice the onion finely. Heat oil in a pot and sauté onions, potatoes, and celeriac over medium heat for about 4–5 minutes. Add broth and simmer gently for about 15 minutes.

2. 2.

   Meanwhile wash the wild garlic, shake off excess water, and slice leaves into fine strips. Set aside some strips and flowers for garnish. Add the remaining wild garlic with crème fraîche to the soup and blend smoothly with an immersion blender.

3. 3.

   Remove the soup from heat and season with salt, pepper, and lemon juice.

4. 4.

   Divide the soup among four bowls, add a tablespoon of sour cream to each, and garnish with the reserved wild garlic strips and flowers. Serve with slices of whole‑grain bread.