Wild garlic and potato cream is a tasty spring first course, perfect to serve even at Easter. It is prepared like a classic potato cream and before blending everything, fresh wild garlic leaves are added, which not only give the cream an intense flavor but also make it more colorful and inviting.
We like to enjoy the wild garlic and potato cream with toasted almond flakes on top, which add a crunchy touch, but of course, you can also opt for classic croutons.
If you like creams and velvety soups, try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 leek
- 4 tablespoons extra virgin olive oil
- 1 lb potatoes
- 2 cups vegetable broth
- 1.75 oz wild garlic
- to taste salt
- to taste pepper
- 2 tablespoons lemon juice
- 2 tablespoons almond flakes (toasted)
Steps
To prepare wild garlic and potato cream, wash the leek and chop it into rings, removing the greener and tougher part. Heat a pot with the oil and add the leek. Sauté for a few minutes, stirring occasionally.
Meanwhile, wash and peel the potatoes and cut them into cubes. Add them to the leek, sauté everything for another minute, and pour in the broth. Bring to a boil and continue cooking with a lid over low heat for about 15-20 minutes, until the potatoes are cooked. Try piercing them with a fork to check doneness.
Meanwhile, toast the almond flakes in a pan, without adding oil and stirring often. It will take just a couple of minutes, so don’t walk away.
Wash the wild garlic and chop it coarsely.
When the potatoes are cooked, add the wild garlic, stir, and blend everything with an immersion blender until smooth. Also, add the lemon juice and adjust the salt and pepper.
Serve your wild garlic and potato cream with toasted almond flakes. If you like, you can also add croutons on top.
