Creamy Wild Garlic Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the tuna carpaccio
- 180 grams very fresh Tuna steak
- 1 tsp freshly grated ginger
- 2 tsps lemon juice
- salt
- freshly ground peppers
- For the soup
- 2 shallots
- 3 Tbsps butter
- 350 milliliters Chicken broth
- 300 grams Whipped cream
- 100 grams Wild garlic
- 3 garlic cloves
- 1 Tbsp Pine nuts
- 80 milliliters olive oil
- 2 Tbsps grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps whipped Whipped cream
Preparation steps
1.
For the tuna carpaccio, season the tuna with ginger, lemon juice, salt and pepper. Wrap in plastic and freeze.
2.
For the soup, peel and finely chop the shallots. Sweat the shallots in hot butter until translucent. Add the broth and cream. Bring to a boil. Season with salt, pepper and nutmeg. Let simmer.
3.
Rinse the wild garlic, shake dry and chop roughly. Peel and coarsely chop the garlic. Puree the wild garlic, garlic, pine nuts and olive oil. Stir in the parmesan and season with salt and pepper.
4.
Garnish the soup with the whipped cream and wild garlic pesto. Thinly slice the tuna.
5.
Serve the soup with the tuna carpaccio.
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