Creamy Wild Garlic Soup
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have given this recipe the logo "Recommended by IN FORM". This logo provides consumers with an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
With vitamins A, C and E from the celeriac, this soup scores with a lot of antioxidants and makes the cells strong against free radicals. Wild garlic also helps to protect against heart and circulation diseases: The contained alliin is transformed into allicin when the bear's garlic is crushed, which prevents vascular deposits.
When buying wild garlic, you should pay attention to undamaged, fresh and crisp looking leaves. Bear's garlic should at best be consumed on the day of purchase. If you don't want to miss the taste even out of season, you can chop the leaves and freeze them. However, the taste will change slightly in the process.
Ingredients
- Ingredients
- 150 grams floury potatoes
- 150 grams Celery root
- 1 onion
- 2 Tbsps olive oil
- 750 milliliters Vegetable broth
- 100 grams Wild garlic
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- lemon juice
- 4 Tbsps Sour cream
- Wild garlic flower ((for garnish)
Preparation steps
Peel and finely dice the potatoes and celery. Peel and finely chop the onion. Sweat the prepared vegetables in hot oil. Pour in the broth and simmer for about 15 minutes.
Rinse and shake the wild garlic dry. Cut the leaves into thin strips. Set aside some of the strips for the garnish. Pour the cream into the soup and puree finely with a blender. Pour through a sieve. Depending on the desired consistency, let simmer or add broth.
Remove from the heat and season with salt, pepper and lemon juice.
Divide the soup between bowls and top with a dollop of sour cream. Serve garnished with the remaining wild garlic.
