Wild garlic soup

• 2 small onions
• olive oil
• 200 g of wild garlic
• 500 g of peeled potatoes
• 250 ml of sweet cream
• 1000 ml of soup base or water in which the potatoes were cooked
• salt, pepper, spices as desired
• if desired, you can also include green peas

Peel the potatoes, wash them, cut them and cover them with water, put them on the stove and cook the potatoes for 15 minutes.

During this time, cut the wild garlic and measure out the sweet cream.

Chop the onion and fry it in olive oil until translucent.

Add boiled potatoes, sliced ​​fennel and cover with the soup base, or you can also use the water in which the potatoes were cooked, add sweet cream, salt, pepper and cook in a covered pot for another 5 minutes.

Chop all the ingredients with a hand blender until the cream soup becomes creamy. You can also include green peas in the soup.

You can also offer golden balls or toasted bread cubes.