Wild Garlic Soup with Smoked Salmon

Cook the soup with the cream in a pan at low temperature in eight to ten min. a little bit. Season with salt, pepper and cayenne pepper.

Rinse and dry the wild garlic. Set aside one leaf per person, chop the rest very finely and add to the soup.

Do not lightly toss.

Peel the garlic clove. Toast the bread and rub it with the garlic. Cut the bread into small cubes.

Cut the salmon and the wild garlic leaves set aside into narrow strips. In batches, top the soup with bread croutons, salmon strips and fresh wild garlic. Garnish with a dollop of sour cream and bring to the table on the spot.

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