Wild Garlic Soup with Fish and Croutons
Ingredients
- Ingredients
- 2 handfuls Wild garlic
- 2 stems fresh oregano
- 1 onion
- 150 grams Celery root
- 300 grams floury potatoes
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 Tbsps sour Whipped cream
- salt
- white, freshly ground peppers
- Nutmeg
- In addition
- 2 slices white bread
- 1 Tbsp butter
- 2 Smoked trout
Preparation steps
Rinse wild garlic and dry, chop coarsely and set aside about half of wild garlic. Pluck off oregano leaves.
Peel onion, celery, potatoes and garlic and chop finely. Heat butter in a pan and saute everything for a few minutes, sprinkle with flour and cook a bit longer. Add white wine and broth to the pan. Simmer, stirring occasionally, for about 20 minutes.
Add cream, wild garlic and oregano to the soup, puree finely and strain through a sieve. Add more broth or simmer down to reach desired consistency. Add sour cream and season with salt, pepper and nutmeg.
Cut off white bread crust. Dice remaining bread and heat butter in a pan. Cook bread cubes until golden brown. Place remaining wild garlic and fish into bowls and top with soup. Sprinkle with croutons and serve.
