Creamy Garlic Soup with Tuna
- 300 grams Wild garlic
- 1 stalk Leeks
- 700 milliliters Vegetable broth (Instant)
- 300 milliliters Whipped cream
- 2 egg yolks
- 2 Tbsps butter
- freshly ground peppers
Rinse wild garlic and leeks and cut into thin strips. Melt butter in a pan, add wild garlic and leeks and cook until wilted. Pour in broth and bring to a boil, then purée. Stir in whipping cream and yolks with a whisk and cook, stirring constantly until the soup becomes homogenous. Do not let boil. Add the yolks. Season with salt, pepper and nutmeg to taste and serve in bowls.
Finely chop the tuna. Peel and finely chop the shallot. Mix the tuna with the shallot and wild garlic and add to the soup. Serve garnished with lemon and wild garlic.