Ingredients for approx. 4 servings:
1 jar of grilled peppers (= approx. 75 g).
1 onion
4 potatoes (floury)
100 g fresh wild garlic
700 ml vegetable stock
250 g whipped cream
1 ciabatta bread
salt
Pepper (from the mill)
1 clove of garlic
Nutmeg (whole)
Preparation:
1. Drain the peppers, reserving the oil. Peel and finely dice the onion and sauté in 2 tbsp of the paprika oil until translucent. Peel the potatoes and cut into large cubes. Wash the wild garlic, shake dry, cut off the stems, add to the onion with the potatoes and also sauté.
2. Pour in the vegetable stock and simmer for 10 - 15 minutes until the potatoes are soft. In the meantime, roughly chop the wild garlic leaves and set aside 3 tbsp. for the crostini and put aside. Add the wild garlic and the cream to the soup, bring to the boil briefly, then puree finely.
3. Cut the ciabatta into approx. 2 cm thick slices, brush with 2 tbsp. paprika oil and toast in a 200°C oven for approx. 3 minutes. Cut the peppers into fine cubes, mix with the rest of the wild garlic and season with salt and pepper. Toast the ciabatta with a clove of garlic and spread the paprika mix on top. Season the wild garlic soup with salt, pepper and freshly grated nutmeg to taste. Serve with paprika crostini.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 438
Joule: 1837
Protein: 6.2 g
Fat: 20,2 g
Carbohydrates: 57.2 g
(FoodCentrale by ddp images)
