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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
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.
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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