Peel and dice the shallots and potatoes. Melt the butter in a large saucepan and sauté the shallot cubes until translucent (do not let them brown!) Add the potatoes, stir and season with salt and pepper. Then douse with the clear soup and simmer for about 10 minutes.
In the meantime, rinse the wild garlic in cold water, rub dry or spin dry in a salad spinner and remove the stems. Then chop coarsely. When the potatoes are soft, add the whipped cream, bring to the boil briefly and add the wild garlic to the soup. (It is best to do this in portions so that the wild garlic flavor is not too intense.) Stir once and blend the soup in a hand mixer or with a blender. Taste and season with wild garlic, salt and pepper if needed, whisk repeatedly and bring to the table whipped until creamy.
If you have bought too much wild garlic or want to preserve it for a longer period of time, you should whisk the washed, spun dry and coarsely chopped wild garlic leaves and a little bit of mild olive oil into a creamy paste. Covered with a tiny bit of olive oil and tightly sealed in jars, the wild garlic paste will keep for several weeks in the refrigerator. One or two tablespoons of it can replace the fresh wild garlic in the soup and also taste sophisticated in mashed potatoes, for example.
With grated Pecorino or Parmesan and crushed frisc
Preparation Tip:
Always use aromatic spices to enhance your dishes!
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