Creamy Wild Garlic Soup with Brown Butter

Name: Creamy Wild Garlic Soup with Brown Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 300 grams Wild Garlic; 1 Onion; 50 grams Butter; 4 Potatoes; 1 Zucchini; 1 liter Beef Broth; 100 milliliters Cooking Cream; 1 pinch Salt; 1 pinch Black Pepper; 1 pinch Nutmeg; 1 bunch Spring Onions; 100 grams Crouton; 1 pinch Savory

35 min·39 Views

Flora Petrova

352 Recipes

This easy Wild Garlic Soup recipe (also known as Ramsons soup) is a vibrant and healthy spring starter. Featuring caramelized onions and nutty brown butter, this creamy vegetable soup is the perfect way to enjoy the seasonal flavor of fresh wild garlic.

Allergens

Halal

1,515kcal

4 Portions · 1,920 g

Protein

31 g

Carbohydrates

130 g

Fat

93 g

Fiber

19 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Wild Garlic300 grams
Onion1
Butter50 grams
Potatoes4
Zucchini1
Beef Broth1 liter
Cooking Cream100 milliliters
Salt1 pinch
Black Pepper1 pinch
Nutmeg1 pinch
Spring Onions1 bunch
Crouton100 grams
Savory1 pinch

Preparation

1
Wash the wild garlic and roughly chop it.
2
Peel the potatoes and zucchini. Cut them into cubes.
3
Finely dice the onion.

Cooking

4
Melt 40g of butter in a pot over medium heat.
5
Continue heating until the butter turns golden brown and smells nutty.
6
Add the diced onion to the pot.
7
Reduce the heat to low.
8
Cook until the onion is caramelized.
9
Add the cubed potatoes and zucchini to the pot.
10
Pour in the beef broth to cover the vegetables.
11
Simmer for 12 to 15 minutes, until the potatoes are soft.
15 min
12
Continue simmering until the potatoes are soft.
13
Add salt, black pepper and nutmeg to taste.
14
Remove the pot from the heat.
15
Add the chopped wild garlic to the pot.
16
Cover the pot with a lid and let it sit for 10 minutes.
10 min

Finishing

17
Use an immersion blender to puree the soup directly in the pot until smooth.
18
Stir in the cooking cream.

Serving

19
Chop the spring onions.
20
Melt 10g of butter in a small pan.
21
Add the croutons to the pan.
22
Toss the croutons in the melted butter until lightly coated.
23
Add a pinch of savory (chubritsa) to the croutons and mix.
24
Ladle the hot soup into bowls.
25
Top each bowl with chopped spring onions and the butter-tossed croutons.
26
For an alternative, you can also top with a drizzle of good quality olive oil.

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