for 4 person

Soup

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

Croutons

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

To garnish

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

How it's done

Soup

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.

Croutons

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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