Creamy Wild Garlic Soup

Peel and thinly slice garlic. In a frying pan, fry garlic in hot oil until golden-brown. Drain on paper towels.

Rinse wild garlic. Still dripping wet, blanch in salted boiling water. Drain and rinse with cold water.

Peel and finely chop shallots. In a saucepan, cook shallots in melted butter until translucent. Add wild garlic and sauté briefly. Add broth and bring to a boil. Remove from heat and puree in a blender until smooth. Whisk together heavy cream and egg yolks, then gradually whisk into hot soup. Season with salt and pepper to taste.