Spicy Soup – Wild Garlic Soup

> wild garlic soup eaten. I would like now equally a

> Sabine Meier, Dielsdorf

I discovered a recipe by Josy Nussbaumer, a top chef in Basel-Landschaft. The addition of celeriac instead of potatoes to bind the soup seems to me to be ingenious.

Add wild garlic to enough boiling water and blanch for 1/2 minute. Drain immediately and quench when cool. Chop coarsely.

Remove peel from celery and cut into small cubes. Remove the skin from the onion and chop finely. Sauté both briefly in butter. Add wild garlic and extinguish with white wine, add soup. Make soup with closed lid on low fire for 20 to 30 min.

Blend the soup in a hand mixer, add the cream and season to taste with salt and freshly ground pepper. To taste, sprinkle a little finely chopped wild garlic over the soup.

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