Creamy Wild Garlic and Potato Soup with Toasted Pine Nuts

Instructions

1. 11

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

2. 22

   Add the minced garlic and diced potatoes to the pot. Sauté for another 2-3 minutes, stirring occasionally.

3. 33

   Pour in the vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

4. 44

   While the soup is simmering, toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Be careful not to burn them. Set aside.

5. 55

   Once the potatoes are tender, remove the pot from the heat. Add the chopped wild garlic and heavy cream to the soup.

6. 66

   Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

7. 77

   Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.

8. 88

   Ladle the creamy wild garlic and potato soup into bowls. Garnish each serving with a sprinkle of toasted pine nuts before serving warm.