Here I present you my fine and fast recipe Wild Garlic Soup with Fish and Vegetables.
This recipe is a delicious variation of my recipe Wild Garlic Soup.
I found the wild garlic for this delicious soup in the forest myself. Already when picking, the wild garlic smells intensively and tastily of fresh garlic. You can find bear’s garlic from March to June in the deciduous forest.
From the forest directly into the kitchen and into the soup – fresher and better it doesn’t get!
Have fun cooking and a good appetite!
Inhalt
1. Wild Garlic Soup with Vegetables and Fish – the Ingredients
Here the ingredients and shopping list for a successful bear’s garlic soup with fish and vegetable insert
- Fresh bear’s garlic from the forest or bear’s garlic from the fresh market of your confidence
- Sea fish such as monkfish, redfish, cod, hake
OR
- Freshwater fish like freshwater catfish, pikeperch, salmon, eel
- Potatoes
- Carots
- Mushrooms
- Onions or shallots
- White wine
- Vegetable broth
- Cream
- Salt, pepper, nutmeg, cayenne pepper
When collecting wild garlic yourself, remember the classic characteristics of wild garlic:
Recognise wild garlic: Lanceolate relatively large leaves, white star-shaped small flowers blooming in loose umbels. The most important characteristic is the distinctive garlic-like smell of the plant.
The leaves of the wild garlic are lancet-shaped and grow on a triangular, slightly rounded stem, the length of which is between five and 20 mm. The leaves are up to 25 cm long and between 2-5 cm wide. Wild garlic leaves have a matt dark green top.
Ingredients of the bear’s garlic soup: vegetables, onion, butter and bear’s garlic
Redfish cut into bite-sized pieces for the wild garlic soup
2. Wild Garlic Soup with Fish and Vegetables – The Preparation
I have divided the preparation of the soup into 4 steps for you:
- Prepare a basic soup with vegetables, white wine, broth and cream..
- Let the pieces of fish and vegetables draw in a part of the basic soup.
- Remove the briefly cooked vegetable insert for serving. Foam up the other part of the basic soup with the roughly chopped wild garlic leaves. Leave a part of the potatoes in it so that the soup becomes creamy.
- Serve in hot plates and decorate with wild garlic blossoms or slightly finely chopped wild garlic leaves.
Add the wild garlic leaves when mixing. This turns the bear’s garlic soup nice and green. The wild garlic turns grey when cooked for a long time.
You can also prepare the wild garlic soup with a homemade Wild Garlic Pesto. I show this in my other recipe for Wild Garlic Soup.
This preparation method makes sense if you find a lot of wild garlic and prepare it for stock. The recipe below shows you the direct processing of bear’s garlic into a fast bear’s garlic soup with fish and vegetables.
The videos I have built in for you in the following.
Creamy vegetable soup with fine fish and firm vegetable pieces makes a delicious green Chef Wild Garlic Soup!
Delicate bear’s garlic soup with fish and vegetables on a high level and yet quickly achieved.
2.1 Wild Garlic Pesto Cooking Video
Here is the easy step by step guide for wild garlic pesto:
2.2. Wild Garlic Soup Cooking Video
Make your own wild garlic soup, that’s what I’ll show you in the following cooking video:
3. Recipe Wild Garlic Soup with fresh Wild Garlic, Fish and Vegetables
Now let yourself be inspired by my recipe. You will find a photo at every step of the preparation. I wish you good luck – that the gods of the kitchen are with you 😉
- 1 bunch wild garlic
- 1 pc onion I like to use shallots
- 1/2 pc carrot
- 3 pc potatoes
- 8 pc mushrooms small or medium sized
- 1 tbs Butter or sun flower oil
- 70 ml white wine
- 300 ml vegetable broth
- 100-200 ml cream or soy cream
- 2 pinches salt
- 1 pinch pepper
- 1 pinch Cayenne pepper
- 1 pinch nutmeg ground
- 200 g fish redfish, cod, zander, salmon, eel...
- Finely dice the onion or shallots.Bring the vegetable broth to the boil and make ready.
- Fry the onions in a little butter for 5 minutes until translucent.
- Cut the potatoes and half the carrot into cubes about 1 cm in size, cut the mushrooms into fine slices. Add the vegetables to the onions and sauté for another 2 minutes.
- Deglaze the vegetables with white wine, add the vegetable stock and bring to the boil. Slowly pour the cream into the boiling soup.
- Take a part of the vegetables cooked until al dente as a soup insert from the soup.
- Take a part of the vegetables cooked until al dente as a soup insert from the soup.
- Bring the soup to the boil once and add the roughly chopped fresh wild garlic. Leave the soup to simmer for about four minutes. Note: Add bear's garlic to the soup just before mixing with a hand blender. Do not boil the soup for long, otherwise the soup will turn grey.
- Mix the bear's garlic soup with a hand blender. Season the soup with salt, pepper, grated nutmeg and some cayenne pepper.
- Pass the soup through a fine sieve.
- Poach the diced fish briefly in the wild garlic soup. Bring the soup to the boil, add the pieces of fish and, depending on the size, leave to stand next to the stove for three to four minutes.
- Arrange warm vegetables and fish in warm soup plates.
- Foam up the wild garlic soup with the cold butter and pour into the soup plate. Decorate the soup with wild garlic blossoms and serve quickly.Decorate with wild garlic blossoms. Enjoy your meal!
