Wild garlic cream soup with smoked salmon and flaked almonds

Name: Wild garlic cream soup with smoked salmon and flaked almonds
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Wild garlic; 2 Onions; 4 TABLESPOONS Butter or margarine; 800 ml Vegetable broth (instant); 100 ml dry white wine; 20 g flaked almonds; 4 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 10 TABLESPOONS Whipped cream; 1-2 TABLESPOONS medium hot horseradish (glass); 50 g Smoked salmon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Wild garlic
2 Onions
4 TABLESPOONS Butter or margarine
800 ml Vegetable broth (instant)
100 ml dry white wine
20 g flaked almonds
4 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
10 TABLESPOONS Whipped cream
1-2 TABLESPOONS medium hot horseradish (glass)
50 g Smoked salmon

Directions

1
Wash ramsons and dab dry. Coarsely chop wild garlic, except for 3-4 leaves. Cut the rest into fine strips. Peel and chop onions. Melt 1 tablespoon of fat in a pot and fry the onions.
2
Add half of the chopped wild garlic and briefly sauté. 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
Melt 3 tablespoons of fat in another pot, add flour while stirring and deglaze with the wild garlic stock. Season to taste with salt, pepper and nutmeg. Add the remaining chopped wild garlic to the soup and simmer for about 5 minutes.
4
Puree with a hand blender until frothy. Then strain the soup through a sieve, stir in 5 tablespoons of cream. Mix 5 tablespoons of cream and horseradish. Cut smoked salmon into coarse strips. Pour soup into bowls and serve with wild garlic strips, creamed horseradish, smoked salmon and flaked almonds.