For the potato soup with wild garlic, prunes and bacon, sauté shallots and bacon in goose fat until soft, add potato slices and sauté. Pour in the clear soup, add the garlic and marjoram and cook for 20 minutes.
Remove the bacon slices, dice and set aside. Puree the clear soup well with a hand blender.
Dice the leeks and add to the soup with the bacon and pitted prunes. Add the wild garlic, season to taste with nutmeg, salt and freshly ground pepper, refine with whipped cream.
Toast the bread cubes in goose fat, chop the parsley and dress the potato soup with wild garlic, prunes and bacon.
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