Soup with wild garlic
6 servings
40 minutes
Wild garlic soup is a spring dish full of freshness and the aromas of awakening nature. Its history traces back to European village kitchens where seasonal ingredients were used to create simple yet surprisingly delicious meals. Wild garlic, known for its spicy garlic notes, enriches the soup, while the combination with celery and green peas makes it light and healthy. This soup has a mild, slightly spicy flavor that warms and invigorates wonderfully. It is best served with pieces of fresh bread or rye toast, allowing one to enjoy every sip. An ideal option for those who want to experience the harmony of nature in every meal.
1
Prepare all the ingredients.
2
Chop the onion, carrot, and celery stalk into small cubes.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Peel the potatoes and celery root, and cut them into larger cubes.
- Potato: 3 pieces
- Celeriac: 150 g
4
In a thick-bottomed pot, heat some vegetable oil and lightly sauté the onion until translucent.
- Onion: 1 head
5
Add carrot, celery root and stalk, a pinch of salt, and continue frying, stirring, for 5-7 minutes.
- Carrot: 1 piece
- Celeriac: 150 g
- Celery stalk: 2 pieces
- Salt: to taste
6
Add potatoes, stir, and pour in water. Bring to a boil and cook on medium heat for 10 minutes.
- Potato: 3 pieces
- Water: 1.5 l
7
Finely chop the ramson and add it to the soup, cook for another 2 minutes.
- Wild garlic (ramson): 150 g
8
Add peas and cook for another 3 minutes.
- Frozen green peas: 100 g
9
At the very end, salt and pepper the soup to taste and add finely chopped parsley.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
10
Let the soup with wild garlic sit for 5 minutes and serve.
