Creamy Wild Garlic Soup

Finely dice the onion. Cut the already cooked potato into coarse pieces. In a pot over medium heat, melt 30 g of butter, then sauté the onions until translucent. Deglaze with white wine and let it reduce almost completely.

Add the broth and bring to a boil. Add the fresh wild garlic, cream, potato pieces, and a pinch of nutmeg. Season with salt.

Let the soup briefly come to a boil (approx. 1 minute). Then finely blend with an immersion blender and, if desired, strain through a fine sieve to achieve a particularly velvety consistency. Season with salt.