Wild garlic soup

Wild garlic soup

Total: 40 Min. | Active: 40 Min.
Nutritional value / person: 333 kcal
, Fat: 21 g
, Carbohydrate: 25 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp butter
2 shallots, roughly chopped
300g mealy potatoes, cut into pieces
8dl vegetable bouillon
30g wild garlic, roughly chopped, 1 tbsp set aside
200g leaf spinach
salt and pepper to taste


1tbsp butter
2slices bread (approx. 100 g), cut into cubes
¼tsp sea salt

To garnish

150g soft goats' cheese
100g crème fraîche
1 organic lemon, use only a little grated zest
¼tsp salt
a little pepper
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How it's done


Heat the butter in a pan. Briefly sauté the shallots and potatoes, pour in the stock, bring to the boil, cover and simmer for approx. 15 mins. Add the wild garlic and spinach, allow to wilt. Blend the soup and season.


Finely chop the reserved wild garlic. Heat the butter in a frying pan. Toast the bread with the wild garlic for approx. 3 mins. until golden, remove, season with salt, set aside.

To garnish

Combine the cheese, crème fraîche and lemon zest, stir until smooth, season. Serve the soup in deep bowls, garnish with the cream and croutons.

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