Lactose-free cream of wild garlic soup with smoked salmon and flaked almonds

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the broth, cut 2 onions into large pieces. Clean the soup greens and wash very thoroughly. Peel carrots and celery root. Put aside the peelings and cut greenery. Cut soup greens and celery greens into large pieces. Heat the oil in a large pot. Put onion pieces, soup greens in pieces, set aside peels, bay leaf and peppercorns in the pot.

2. 2

   Sweat for about 5 minutes. Add approx. 1.5 litres of water. Salt, bring to the boil and simmer gently over a low heat for about 1 hour. Pour stock through a sieve (better: sieve with inserted, moistened passing cloth/etamine) into another pot. Reduce the stock to approx. 800 ml litres or, if necessary, fill up with water. Season to taste with salt and a pinch of sugar. Wash the wild garlic and dab dry. Coarsely chop wild garlic, except for 3-4 leaves. Cut the rest into fine strips. Peel and chop 2 onions. Melt 1 tablespoon of fat in a pot and fry the onions. Add half of the chopped bear's garlic and fry briefly. Deglaze with stock and wine, bring to the boil and simmer covered for about 10 minutes. Lightly roast the flaked almonds in a pan without fat, remove.

3. 3

   Coarsely chop wild garlic, except for 3-4 leaves. Cut the rest into fine strips. Peel and chop 2 onions. Melt 1 tablespoon of fat in a pot and fry the onions. Add half of the chopped bear's garlic and fry briefly. Deglaze with stock and wine, bring to the boil and simmer covered for about 10 minutes. Lightly roast the flaked almonds in a pan without fat, remove. Melt 3 tbsp. fat in another pan, add flour while stirring and deglaze with the wild garlic stock. Simmer for about 5 minutes. Season to taste with salt, pepper, nutmeg and 5 tbsp cream. Add the rest of the chopped wild garlic to the soup and puree until frothy with a hand blender. Cut smoked salmon into fine strips. Pour soup into bowls and serve with wild garlic strips, smoked salmon and flaked almonds

4. 4

   Melt 3 tbsp. fat in another pan, add flour while stirring and deglaze with the wild garlic stock. Simmer for about 5 minutes. Season to taste with salt, pepper, nutmeg and 5 tbsp cream. Add the rest of the chopped wild garlic to the soup and puree until frothy with a hand blender. Cut smoked salmon into fine strips. Pour soup into bowls and serve with wild garlic strips, smoked salmon and flaked almonds

5. 5

   Preparation time approx. 1 hour 45 minutes

Nutrition Facts

KCAL
260 kcal

CARBS
15 g

FATS
17 g

PROTEINS
6 g