Creamy Wild Garlic Soup

Preparation

• 1
  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.
• 2
  Add the broth and bring to a boil. Add the fresh wild garlic, cream, potato pieces, and a pinch of nutmeg. Season with salt.
• 3
  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.
• 4
  Heat the remaining butter in a small pan until it begins to foam slightly and takes on a golden-brown color and a nutty aroma (brown butter). Arrange the soup in bowls and drizzle with the brown butter. Serve warm.