Potato Cream Soup with Wild Garlic

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use chicken broth.

Ingredients

Olive Oil - 3 tablespoons
Onion - 2 heads
Salad Potatoes - 28.2 oz
Chicken Broth - 20 fl oz
Ciabatta - 3.5 oz
Wild Garlic Greens - 2 bunches
Olive Oil - to taste
Dried Chili Pepper - 1 piece

Step by Step guide

Step 1

Heat the olive oil in a large pot over medium heat. Add finely chopped onion and sauté, stirring, for 5 minutes until the onion is soft and golden. Add peeled and diced potatoes and a large pinch of salt. Reduce the heat, cover, and cook for about 15–20 minutes until the potatoes are tender.

Step 2

Pour in the broth, increase the heat, and bring to a simmer, but do not let it boil. Reduce to a very low heat and cook for about 6–8 minutes until the potatoes are very soft.

Step 3

Then add the torn ciabatta into small pieces and, using a potato masher, mash the ingredients to a puree consistency, but with some small chunks.

Step 4

Season with salt and pepper to taste and add finely chopped 3–4 handfuls of wild garlic. Immediately pour into serving bowls, drizzle with pepper-infused olive oil, and sprinkle with crushed red pepper.