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