Creamy Wild Garlic Soup
Rinse the wild garlic, spin dry and cut into strips. Melt the butter in a saucepan. Add the wild garlic and cook until it collapses. Pour in the broth and bring to a boil.
Puree the soup (not too fine). Stir in the egg yolks and cream and simmer, stirring constantly until the soup begins to bind. Do not boil. Season with salt, pepper and nutmeg. Serve garnished with wild garlic leaves and flowers.