Wild Garlic Potato Cream Soup

Add parsnip cubes, potato cubes and leek to the clear soup and cook for about 20 min with the lid closed until soft. With a slotted spoon, transfer the vegetables to the blender form and grind, adding a small amount of the cooking stock to make it easier to grind. Return puree to saucepan to remaining broth form, add whipping cream, stir to combine, and let bubble repeatedly. If the soup seems too thick, just add a tiny bit more clear soup. Next, remove from heat, stir in medium-fine pureed wild garlic with a whisk, and season to taste with salt and freshly ground pepper. Fill into soup bowls with croutons and strips of ham sprinkled on top.

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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