Wild garlic cream soup (lactose free)

Ingredients

• 3 bunch Ramsons (wild garlic)
• 400 ml Water
• 5 tbsp Cream, lactose free
• 1 tbsp Olive oil
• 1 tbsp Almond flakes, toasted
• 1 slice Rye bread, toasted, cubed
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Pepare the wild garlic leaves carefully: wash and dry them, then clean the leaves.
2. Heat the oil in a pot on low heat.
3. Cut the leaves to bigger parts and put them onto the oil to stew. Avoid burning, stewing them only takes a few minutes.
4. Add the water, turn on the heat, and make it boil, uncovered.
5. When it's boiling, add the cream and turn the heat lower, then season with salt and pepper.
6. When the cream is thickened a bit, take the soup off from heat and blend it with a robot mixer.
7. Put the soup back on heat then cook it to get a thick cream soup consistency.
8. Let it cool down and then chill in the fridge.
9. Serve it with toasted almond flakes and bread kabobs if you wish.