Wild Garlic Soup

The finer the dice, the milder and more even the soup will be.

Only cut the wild garlic shortly before cooking to best preserve its aroma and color.

Sauté only briefly so the wild garlic does not turn bitter.

Start with little water and dilute later if needed, so the soup stays nice and creamy.

Do not open the pressure cooker while it's under pressure and adjust the heat so the pressure remains stable.

Only open the lid once the pressure has fully released.

For an extra smooth texture, pass the soup briefly through a sieve.

If needed, warm the cream briefly and do not boil strongly to prevent curdling.

Goes particularly well with croutons or toasted bread.