Wild Garlic Soup Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I present you my wild garlic soup recipe with video.
I really like the wonderful soup with the light garlic taste.
Wild garlic is available from March to May.
You can recognize wild garlic by the smell of garlic and that is the best way to distinguish it from “autumn crocus” and “lily of the valley” – CAUTION, the latter are poisonous!
You can be on the safe side and grow your own wild garlic or buy wild garlic in a shop.
The color of the soup is important to me, it has to be fresh and green and have a gentle taste of wild garlic.
I wish you the best of luck and bon appetit!
Table of Contents
1. Recipe Wild Garlic Soup
Wonderful! NOW it starts and now delicious soup is on the table.
Please note the other tips in the course of the article.
Wild garlic soup
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 25 Min.
Simple guide to prepare soup with wild garlic.
|3-4||tbsp||Wild garlic pesto|
|1-2||tbsp||butter (or sunflower oil)|
|70||ml||dry white win|
|300||ml||Vegetable broth (or chicken broth)|
|100-200||ml||soya cream (or whipped cream/cream)|
|1||EL||flour (or cornstarch)|
|1||Piece||egg yolk (or vegan egg substitute)|
|50||g||Müsli (Mymüsli Heide muesli)|
|black ground pepper|
|brown can sugar|
For the wild garlic soup, please prepare the wild garlic pesto for the soup.
Prepare wild garlic
Alternatively, wash fresh wild garlic leaves, pluck off the stalks and prepare the soup.
Halve, peel and finely dice the shallot.
Alternatively, you can use an onion.
Sauté the diced onions in a saucepan with a little butter for about 8 minutes
Deglaze the onion base with dry white wine and fill up with vegetable broth.
Bring the stock to the boil and slowly pour the cream into the boiling liquid.
Push the soup away from the stovetop, add wild garlic pesto to taste and mix.
Finely chopped fresh wild garlic leaves, bring to the boil once, then steep for 5 minutes, then mix.
Let the soup stand for another 5 minutes, season with salt, pepper, cayenne pepper and nutmeg.
Tip: A pinch of sugar harmoniously rounds off the taste of the soup.
Cut the tofu into cubes or slices.
Dredge tofu slices in flour.
Pull the floured tofu slice into the beaten, whisked and seasoned (salt, pepper, chili) egg.
Then place in the muesli on both sides and press gently on all sides.
Slowly fry the breaded tofu with a muesli crust on all sides with a little sunflower oil.
Mix up the wild garlic soup again and arrange on warm plates until foamy.
Add the fried tofu slices.
Decorate the soup with a few drops of wild garlic pesto.
Serve the soup quickly.
I wish you a good appetite!
Semolina dumplings, meatballs, diced salmon, diced cod and prawns are also suitable as a soup ingredient.
The soup mixes up better with cold butter. Put some of the butter, diced into small pieces, in the fridge or in the freezer.
2. Calories and Nutritional Values
3. Prepare Wild Garlic Cream Soup or Foam Soup
You can prepare the green soup as a wild garlic foam soup or as a wild garlic cream soup, I will briefly explain the differences.
The simplest soup with wild garlic is the wild garlic cream soup!Tip from chef Thomas Sixt
3.1 Wild Garlic Cream Soup
The wild garlic cream soup is lightly thickened. She is creamy in appearance.
You can add potatoes to the soup set to create a natural binding, or thicken the soup later with cornstarch mixed with cold water to taste.
The wild garlic cream soup is a great soup for Easter.
For Easter I like to prepare poached quail eggs.
You can prepare wild garlic cream soup with or without potatoes.
Potatoes make the soup creamier.
3.2 Wild Garlic Foam Soup
This is the lighter version of the soup and it comes with almost no binding.
The soup is mixed with cold butter before serving and the foam promises a special taste experience.
4. How to Prepare Wild Garlic Soup in the Thermomix
You can easily prepare the soup in the Thermomix or similar devices.
- One or two small, peeled, halved onions
- Chop level 5 for 20 seconds
- Sweat at 120°C for 5 minutes with 30 g butter
- 100 ml white wine and
- Add 500 ml vegetable stock and cook for 10 minutes at 120°C.
- Wild garlic leaves or wild garlic pesto and
- Add 250 ml cream, salt, pepper, chili and nutmeg
- Boil at 100°C for 4 minutes, then mix and serve quickly.
Wild garlic soup in the Thermomix, it’s quick and practical!Kitchen appliance recommended by chef Thomas Sixt
5. Prepare Wild Garlic Soup like a Star Chef
In the Bavarian star kitchen we prepared the soup as follows:
- Sauté finely diced onions in butter
- Deglaze with white wine
- Top up with chicken broth/vegetable broth and bring to the boil
- Slowly add the cream and simmer.
- Season the soup base with salt, pepper, nutmeg and cayenne pepper.
- Then mix in the wild garlic leaves
- Stir the soup over ice to preserve the color
- When the guests arrive, boil quickly and briefly
- Mix the soup with cold pieces of butter until fluffy and serve.
The wild garlic gourmet soup, prepared with chicken broth, is a treat for the palate. Vegan or vegetarian, the soup is cooked with vegetable broth!Ingredients tip from chef Thomas Sixt
6. Tip: Prepare Wild Garlic Soup with Pesto
I like this way of preparing it with wild garlic pesto because it is practical and the color is retained very well.
At the same time, you can control the wild garlic taste better with the pesto.
A little pesto: light wild garlic taste – more pesto: strong wild garlic taste
I add the wild garlic cooking video here.
Cream soup + wild garlic pesto results in fresh, bright green gourmet *** wild garlic soup!Preparation tip from chef Thomas Sixt
6.1 wild garlic pesto cooking video
Here are the simple step-by-step instructions for wild garlic pesto:
7. More Ideas for your Kitchen
For Wild Garlic
Comments, Cooking Questions and Answers
Below you can write to me directly.
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