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Ramson Cream Soup with Chorizo and Croûtons
Ingredients
| 1 bunch(es) | wild garlic, chopped |
| salt and freshly ground black pepper | |
| 50 g | sour cream |
| 4 slice(s) | chorizo, diced |
| 50 g | shallots, chopped |
| 1 clove(s) | garlic, chopped |
| 30 g | butter |
| 400 ml | vegetable stock |
| 1 | potato, peeled and diced |
| 300 ml | single cream |
| 2 slice(s) | toast, diced |
| 1 clove(s) | garlic |
| 1 | shallot, sliced |
| 80 g | butter |
| nutmeg |
Method
Preparation time: ca. 25 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
In a saucepan, melt the butter. Sauté the shallots and the garlic. Pour in the stock and add the potato. Simmer for 10-15 minutes until the potato is done.
In a pan, fry the chorizo pieces until golden and crispy.
In a pan, melt the butter. Roast the toast cubes together with the shallot and the garlic until golden and crispy all around. Drain on kitchen paper and season with salt. Add shallot and garlic to the soup.
Add the wild garlic and the cream to the soup and bring to the boil again. Stir in the sour cream and season to taste with pepper and nutmeg. Purée the soup with a hand blender until frothy.
Ladle the soup into soup plates and serve sprinkled with the fried chorizo and croûtons.
In a pan, fry the chorizo pieces until golden and crispy.
In a pan, melt the butter. Roast the toast cubes together with the shallot and the garlic until golden and crispy all around. Drain on kitchen paper and season with salt. Add shallot and garlic to the soup.
Add the wild garlic and the cream to the soup and bring to the boil again. Stir in the sour cream and season to taste with pepper and nutmeg. Purée the soup with a hand blender until frothy.
Ladle the soup into soup plates and serve sprinkled with the fried chorizo and croûtons.
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Comments by other users
This soup sounds very tasty!
But what is meant with "wild garlic"? The wild garlic I know is green, but the soup isn't green at all.
Dorry
But what is meant with "wild garlic"? The wild garlic I know is green, but the soup isn't green at all.
Dorry
Hi Dorry,
the picture doesn't do the recipe any justice. You are right, the soup should be more greenish.
I am going to exchange the photo in fact as it is a bit misleading.
Have a look here:
http://www.istockphoto.com/stock-photo-16460585-wild-garlic-soup.php?st=0e0c509
Alexia
the picture doesn't do the recipe any justice. You are right, the soup should be more greenish.
I am going to exchange the photo in fact as it is a bit misleading.
Have a look here:
http://www.istockphoto.com/stock-photo-16460585-wild-garlic-soup.php?st=0e0c509
Alexia
And the correct title should be Ramson Cream Soup...
Sorry about the confusion here! And yes, the soup is very tasty indeed!
Sorry about the confusion here! And yes, the soup is very tasty indeed!
Hi at all,
well, if you consider, that there is a lot of cream in the soup and if the bunch of wild garlic is rather small, to avoid a too strong smell and flavour of garlic, the soup looks right for me. I often saw, that just a shot of cream makes a sauce or soup very light coloured.
I made this soup last spring (without the chorizo and with a little less cream but 2 potatoes more) with the fresh green wild garlic from my garden and it looked also rather whitish.
Heidi
well, if you consider, that there is a lot of cream in the soup and if the bunch of wild garlic is rather small, to avoid a too strong smell and flavour of garlic, the soup looks right for me. I often saw, that just a shot of cream makes a sauce or soup very light coloured.
I made this soup last spring (without the chorizo and with a little less cream but 2 potatoes more) with the fresh green wild garlic from my garden and it looked also rather whitish.
Heidi
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Dorry
08/01/2012 02:41 o'clock