Potato cream soup with wild garlic
4 servings
40 minutes
Potato cream soup with ramsons is a delicate and aromatic dish that embodies the coziness of home cooking. This soup, popular in European gastronomy, combines the softness of potatoes, the richness of vegetable broth, and the piquant freshness of ramsons. Ramsons adds a subtle garlic aroma to the dish that perfectly complements the creamy texture. Historically, ramsons have been used in cooking for their health benefits and vibrant flavor. This soup not only warms on cool days but also serves as an excellent option for a light lunch or dinner. It can be served with crispy ciabatta and a drizzle of fragrant olive oil, creating a harmony of flavors. It is perfect for the spring season when ramsons are particularly juicy and aromatic.
1
Heat olive oil in a large pot over medium heat. Add finely chopped onion and sauté, stirring, for 5 minutes until the onion is soft and golden. Add peeled and diced potatoes and a large pinch of salt. Reduce heat, cover, and cook for about 15-20 minutes until the potatoes are tender.
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Potato: 800 g
2
Pour in the broth, increase the heat, and bring to a boil, but do not let it boil. Reduce to very low heat and simmer for about 6-8 minutes until the potatoes are very soft.
- Vegetable broth: 600 ml
3
Then add the ciabatta broken into small pieces and, using a masher, crush the ingredients until you get a puree consistency, but with small chunks.
- Ciabatta: 100 g
4
Season with salt and pepper to taste, and add 3-4 handfuls of finely chopped ramsons. Immediately pour into serving bowls, drizzle with olive oil and pepper, and sprinkle with crushed red pepper.
- Olive oil with pepper: to taste
- Wild garlic: 2 bunchs
- Dried red pepper: 1 piece