Chives are knotted

Wild garlic in packaging

Wild garlic belongs to the lily family (Liliaceae). It resembles the smell and taste of garlic, a 30-40 cm tall perennial plant. It blooms around April and May.

Interesting facts

It is known for its blood pressure and blood lipid lowering effects, and thanks to its vitamin C content, it improves the body's resistance and helps to resist upper respiratory diseases.
It is a suitable remedy for digestive problems, as it has digestive properties.

Use

It can be used in salads, as a spice, and cream soup can also be made from it. Excellent pestos can also be made from fresh wild garlic.

*The picture is an illustration.

Wild garlic cream soup

Ingredients / 4 servings

• 120 g wild garlic
• 1 l vegetable stock
• 30 g sunflower oil
• 1.5 tablespoons of fine flour
• salt to taste
• pepper to taste
• nutmeg to taste
• 80 g cooking cream
• cayenne pepper to taste
• 20 g butter (cold)

Preparation

1. Wash the wild garlic, drain it, cut it into larger pieces, then puree it finely with a little soup.
2. Heat the oil, fry the flour in the oil until golden brown. Pour in the wild garlic puree and the rest of the soup. Cook for about 10 minutes. Season with salt, pepper and nutmeg.
3. Add the cream and bring to a boil. Season with cayenne pepper. Stir in the cold butter and remove from heat immediately.
4. Ladle into plates.

Storage

Store refrigerated, between 0-8°C.

Product information

The information provided here for the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.