Creamy Wild Garlic Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 medium yellow onion, diced
02 -
4 medium potatoes (about 1.5 lbs/680g), peeled and cubed
03 -
1 garlic clove, minced
04 -
10.5 oz (300g) wild garlic leaves (ramps), washed thoroughly
05 -
2 cups (500ml) vegetable broth
→ For finishing
06 -
3-4 tablespoons (50ml) coconut milk or heavy cream
07 -
1/4 cup (30g) pine nuts
08 -
2 tablespoons extra virgin olive oil
→ Seasonings
09 -
Salt and freshly ground black pepper to taste
10 -
Freshly grated nutmeg, a pinch
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the cubed potatoes and stir to coat with oil. Roughly chop the wild garlic leaves and add them to the pot, stirring until they begin to wilt.
02 -
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a simmer, cover partially with a lid, and cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. Season with salt, pepper, and a small grating of fresh nutmeg.
03 -
Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer batches to a stand blender. Stir in the coconut milk or cream and gently reheat if necessary, being careful not to boil after adding the dairy.
04 -
While the soup is cooking, toast the pine nuts in a dry skillet over medium-low heat, stirring frequently until golden brown, about 3-5 minutes. Watch carefully as they burn quickly. Ladle the hot soup into bowls and sprinkle with the toasted pine nuts. For an extra touch, drizzle with a small amount of good quality olive oil before serving.
# Notes:
01 -
This vibrant spring soup features wild garlic (ramps), which can be foraged for free in German forests from March to May. If wild garlic isn't available, you can substitute with a combination of 2 cups fresh spinach and 2-3 cloves of garlic. The soup freezes well, so consider making a double batch when wild garlic is in season.