Wild Garlic Cream Soup with Fish and Croutons

Ingredients

• 2 handfuls wild garlic
• 2 stalks fresh oregano
• 1 onion
• 150 g celery root
• 300 g waxy potatoes
• 1 clove garlic
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 200 ml heavy cream (at least 30% fat)
• 2 tbsp Sour cream
• Salt
• white pepper (ground)
• nutmeg
• 2 slices white bread
• 1 tbsp butter
• 2 smoked trout fillets

Instructions

1. 1.

   Wash the wild garlic, drain well, roughly chop and set aside about half for garnish. Remove the oregano leaves from the stems. Peel and finely dice the onion, celery root, potatoes, and garlic clove. Sauté in hot butter, then dust with flour. Lightly sauté again and deglaze with white wine and broth. Simmer gently for about 20 minutes while stirring occasionally.

2. 2.

   Add the cream, remaining wild garlic, and oregano to the soup, blend finely, and strain through a sieve. If the soup is too thick, add more broth; if it’s too thin, let it reduce further. Finally stir in sour cream and season with salt, pepper, and nutmeg. Cut the white bread into cubes and fry in hot butter until golden brown. Distribute the remaining wild garlic and flaked trout over bowls and pour the soup on top. Sprinkle with croutons and serve.