Wild Garlic Soup with Daisies

For the wild garlic soup with daisies, first prepare the wild garlic paste: Blanch (scald) the parsley and wild garlic in salted water and rinse in ice water to preserve the beautiful green color. Squeeze well. Mix with sunflower oil and salt.

For the flour butter, knead 20 g flour and 20 g butter well. Leave to rest in the refrigerator.

Finely chop the onion and garlic. Heat butter in a pot and roast onions in it until golden. Add garlic and roast briefly, then deglaze with white wine and Noilly Prat. Pour in the soup and cream. Bind with the flour butter and continue to simmer the soup for 15-20 minutes at low heat.

Stir in 4 tablespoons of wild garlic paste and season with salt, pepper and a squeeze of lemon juice.

Serve the wild garlic soup in deep plates and decorate with daisies.

Preparation Tip:

You can keep the remaining wild garlic paste well sealed in the refrigerator - use it for risottos, salad dressings, pasta sauces and much more.

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