Preparation

1

Step 1

Peel the onion and potatoes and cut them roughly into cubes.

2

Step 2

Rinse the wild garlic, shake dry, sort and chop roughly.

3

Step 3

Heat the oil in a large pot and sauté the onion and potato cubes over medium heat for 3 - 4 minutes.

4

Step 4

Deglaze with the vegetable broth and pour in the cream.

5

Step 5

Add the sugar and half of the wild garlic to the soup and let everything simmer over medium heat for about 20 minutes. Stir occasionally.

6

Step 6

Add the remaining wild garlic, remove the pot from the heat and puree the soup to the desired consistency.

7

Step 7

Season with salt and pepper.

8

Step 8

Roast the sunflower seeds in a small pan without adding any oil.

9

Step 9

Divide the soup onto plates and garnish with the sunflower seeds, sweet potato chips and olive oil.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 1.0 Onion
  • 600.0 g Potatoes
  • 180.0 g Wild garlic
  • 1.0 tbsp Olive oil
  • 700.0 ml Vegetable stock
  • 500.0 g Cream
  • 1.0 Pinch Sugar
  • Salt, pepper
  • 50.0 g Sunflower seeds
  • 50.0 g Sweet potato chips
  • 2.0- 4.0 tbsp Olive oil