Wild Garlic Cream Soup with Garlic Chips

Ingredients

• 2 cloves garlic
• 2 tbsp oil
• 250 g wild garlic (ramsons)
• Salt
• 2 shallots
• 2 tbsp butter
• 1 l vegetable broth
• black pepper, to taste
• 200 ml heavy cream (at least 30% fat)
• 2 egg yolks

Instructions

1. 1.

   Peel the garlic and slice thinly. Fry in hot oil until golden yellow. Remove and drain on paper towels.

2. 2.

   Wash and trim the wild garlic, then blanch it in boiling salted water until wilted. Drain and shock with ice water to preserve color.

3. 3.

   Dice the shallots finely and sauté in hot butter until translucent. Add the wild garlic, cook briefly, pour in the broth, and bring to a boil.

4. 4.

   Remove from heat and puree everything with an immersion blender. Whisk the cream and egg yolks with 2 tbsp of the soup, then stir into the remaining soup. Season with salt and pepper to taste.

5. 5.

   Serve the soup in bowls, garnished with the roasted garlic chips.