Wild garlic cream soup
Try this healthy spring soup!
This wild garlic cream soup is perfect if you’re craving a light, healthy, gluten-free cream soup. It’s thickened with its own ingredients, not flour. Potatoes make it even creamier, and garlic enhances the onion flavors. Fresh sheep’s cheese (Hungarians call it juhtúró) is a great addition, but you can also serve it with toasted bread. It can even be an Easter lunch or dinner, if you’re not put off by its strong green color. 🙂 Green is one of my favorite colors. So I’m happy to have it in soup form too.
You can find more wild garlic recipes in the Healthy Easter Recipes booklet. For example:
- Wild Garlic Cream Soup with Crispy Ham
- Wild Garlic and Cheese Bites
- Ham and Wild Garlic Egg Muffins
Wild garlic cream soup with sheep curd
Healthy lunch or dinner
Ingredients
- 1 bunch (100 g) fresh wild garlic
- 1 (170 g) potato
- 20 g butter (with 82% fat content)
- 1 clove of garlic
- 420 ml water
- salt
- freshly ground black pepper
- 20 g sheep's milk cheese (Hungarians call it juhtúró) can be replaced with Spreadable Goats Cheese
Instructions
- Wash the wild garlic, remove the stems, and chop finely. Chop the garlic as well. Peel the potatoes, wash them, and cut them into small cubes.
- Put the butter in a pan, heat for 1-2 seconds, then add the potatoes and garlic. Fry until the edges of the potatoes turn golden brown. Season with salt. Add the wild garlic and fry for a little longer.
- Pour in water and cook the ingredients until tender. Season with salt and pepper.
- When the potatoes are completely soft, purée the soup with a hand blender. Bring to the boil once more.
- When serving, add sheep's milk cheese to the soup.
Calories and macros
1 serving
Energy: 177 calories
Protein: 4 grams
Carbohydrates: 19 grams
Fat: 10 grams
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