Wild Garlic Soup

Rinse the wild garlic and parsley, tear off the thick stalks from the wild garlic leaves, pluck the parsley leaves from the stalks, mash both with the fresh cream and a pinch of sugar, leave in the refrigerator for about 3 hours, but better one night.

Remove the skin from the onions, cut them in half lengthwise and slice them diagonally into narrow strips. Remove the peel from the garlic clove and chop finely, sauté both in the butter until soft, then extinguish with the vermouth and white wine and briefly bring to the boil, add the chicken stock, season everything together with salt and pepper and simmer gently in the open saucepan for about half an hour. Next, add the whipped cream and simmer again for 10 minutes. Next, mix in all the wild garlic paste and blend the soup thoroughly with a blender, from now on the soup must not make any more.

Finally season again, usually salt and a little sugar is missing…….

Poultry broth: prepare the chicken from the dealer or carve it yourself, i.e. cut the drumsticks and the wings (at the joint) into small pieces, cut the chicken breasts (with skin) down from the carcass, cut the carcass in half lengthwise in the middle. Set the breasts aside for the main course, rinse all other pieces clean with plenty of cold water.

Rinse and clean all the vegetables, then cut them into large pieces, rinse and quarter the tomatoes, cut the garlic into small pieces.

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