Wild Garlic Cream Soup with Radishes
A creamy wild garlic soup featuring fresh radishes, a vibrant green garnish, and a silky texture that showcases the essence of spring vegetables. Spoonsparrow offers this recipe as part of its collection of light, comforting soups.
Ingredients
- 2 tbsp pine nuts (15 g)
- 80 g wild garlic
- 7 tbsp olive oil
- 2 tsp lemon juice
- Salt
- Pepper
- 2 handfuls spinach (20 g)
- 150 g waxy potatoes
- 2 Spring Onions
- 500 ml vegetable broth
- 0.5 bunch radishes
- 0.5 bunch chives (10 g)
- 1 handful parsley
- 50 g crème fraîche
Instructions
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1.
Roast the pine nuts in a hot, dry pan over medium heat for 3 minutes. Meanwhile wash and pat dry the wild garlic, removing tough stems. Blend 60 g wild garlic with the roasted pine nuts and 6 tbsp oil into a pesto; season with 1 tsp lemon juice, salt, and pepper.
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2.
Wash and drain the spinach; peel, rinse, and dice the potatoes. Trim and slice the spring onions into rings.
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3.
Heat the remaining oil in a pot over medium heat. Sauté the spring onions for 2 minutes. Add the potatoes, cook 3 minutes, then pour in the broth and simmer gently for about 10 minutes on low heat. While this stews, wash and trim radishes, slicing them into thin sticks; chop chives and parsley finely.
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4.
After 10 minutes add the remaining wild garlic and spinach to the pot; let everything simmer together for another 5 minutes. Puree the soup with an immersion blender, stir in crème fraîche, and season with salt, additional lemon juice, and pepper to taste.
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5.
Serve the soup in deep bowls, drizzle with pesto, and garnish with radish sticks, chives, and parsley.
