Recipe for potato soup with cauliflower
Spring soup – wild garlic soup?
Right now, the forest floors are teeming with wild garlic, and they work great in cooking. They smell like garlic/chives and have a lovely mild flavor of just that – but they don’t give you garlic breath?
You can use wild garlic in pasta dishes, salads, for wild garlic pesto or butter, etc. Today, I’ve used them in this aromatic soup, where they, along with cauliflower and potatoes, give a wonderful, fresh, and delicious taste.
The soup consists of relatively few ingredients and is simple to whip up – and it’s healthy.
Hope you like it ???
Ingredients
- 150 gram Potato
- 150 gram Cauliflower
- 1 pcs. Onion
- 28.4 gram Butter
- 600 gram Water
- 1 pcs. Stock Cube
- 100 gram White Wine
- 50 gram Wild Garlic
- Salt
- Pepper
Instructions
- -Peel the potatoes and cut them into cubes.
- Cut the cauliflower into smaller pieces and chop the onion.
- Sauté the potatoes, cauliflower, and onion in a pot with butter.
- Add water, bouillon cube, and white wine.
- Let it simmer until the potatoes are tender.
- Roughly chop the ramsons and add them to the pot.
- Let them cook for a few minutes.
- Remove the pot from the heat and blend the soup with an immersion blender.
- Season with salt and pepper and serve...?