Soup of Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,644 cal. | (221 %) | ||
| Protein | 123 g | (126 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 979 g | (653 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 79.9 g | (266 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 150.9 μg | (252 %) | ||
| Vitamin B₁ | 4.9 mg | (490 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 108.5 mg | (904 %) | ||
| Vitamin B₆ | 10.4 mg | (743 %) | ||
| Folate | 989 μg | (330 %) | ||
| Pantothenic acid | 25.4 mg | (423 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1,194 mg | (1,257 %) | ||
| Potassium | 24,147 mg | (604 %) | ||
| Calcium | 626 mg | (63 %) | ||
| Magnesium | 1,390 mg | (463 %) | ||
| Iron | 56.3 mg | (375 %) | ||
| Iodine | 215 μg | (108 %) | ||
| Zinc | 26.8 mg | (335 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 1,026 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 250 floury potatoes
- 250 grams Celery root
- 1 onion
- 1 Tbsp vegetable oil
- 800 milliliters Vegetable broth
- 2 handfuls Wild garlic
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
Uncooked:
Wild garlic is one of the most versatile and popular spicy plants in the spring kitchen. Like the onion, leek, and chives, wild garlic also belongs to the family of lily-like bulbs.
In principle, all plant parts can be used, but mainly it is the leaves which are harvested.
They give off a strong, garlic-like odor and contain the highest concentration of essential oils and other healthy ingredients before flowering.
Therefore, you should pick wild garlic as young as possible and use fresh. With heat and long storage, its flavor evaporates very quickly.
The use of the herb is diverse. Use as in refined condiments, salad dressings, herb butters or quark; added to prepared pesto also fits nicely with potato dishes and pasta.
If you want to mitigate the strong garlic odour, blanch the leaves just before use.
Not only does the taste of wild garlic make it a very special herb, the health benefits of its many ingredients is remarkable.
No wonder, then, that this long-standing spice and medicinal plant is regaining popularity and its spring cuisine is here to stay.
Recipe:
Peel vegetables and finely dice. Sauté briefly in hot oil and deglaze with broth. Simmer gently for about 15 minutes until soft. Rinse garlic leaves and pat dry. Trim stems and cut the leaves into strips. Add to soup and puree. Add additional liquid as required. Finish with heavy cream season with salt and pepper to taste and serve.
