Wild garlic mini soups with Sbrinz cream

Bärlauch-Süppchen mit Sbrinz-Crème

Serves 4
PREPARATION: about 35 mins

Ingredients
– 1 chopped onion
– 1 pressed garlic clove
– ½ tbsp butter for steaming
– 2 large floury potatoes, about 300 g, peeled
– 1 kohlrabi, about 200 g, prepared
– 1 l vegetable stock
– 6 tbsp rapeseed oil (not cold pressed)
– 6–8 wild garlic leaves, coarsely chopped
– 2 dl single cream
– 90 g Sbrinz AOP, finely grated
– Salt, pepper

Preparation
Steam onions and garlic in butter. Grate potatoes and kohlrabi directly into pan. Deglaze with stock, bring to the boil, cover and cook for 15 mins.
Puree oil and garlic finely with a hand blender.
Simmer cream in a small pan. Add Sbrinz, let melt.
Puree soup once again, season. Pour into preheated bowls. Add Sbrinz cream and wild garlic oil, decorate in marble pattern.

 

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