Spinach Soup with Wild Garlic

Cut the potatoes into slices. Peel the tomatoes, remove the seeds and cut into fine cubes. Cut the onions into cubes and sauté in butter. Pour in vegetable soup, add potatoes and cook for 15-20 minutes until soft. Fold in whipped cream and whisk soup until creamy. Cut spinach and wild garlic leaves into thin strips. Simmer spinach strips briefly in the soup. Bring wild garlic leaves to the boil only once. Serve sprinkled with diced tomatoes.

Wild garlic (Allium ursinum) grows scattered in wet, shady woods, bushes and under shrubs in the park or garden. One harvests leaves from plants not yet in flower in May and June. All parts of the plant have a strong leek-like smell, which is why wild garlic is also called forest garlic. It is used finely chopped as a spicy green, where chives also fit.

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