Creamy Wild Garlic Soup with Toasted Pine Nuts

Instructions

1. 11

   Wash the wild garlic thoroughly, shake dry, and chop roughly.

2. 22

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.

3. 33

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 44

   Pour in the vegetable broth and bring to a simmer. Add the chopped wild garlic and cook for 2-3 minutes until just wilted.

5. 55

   Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.

6. 66

   Return the pot to low heat. Stir in the heavy cream and lemon juice. Season with salt and freshly ground black pepper to taste. Heat through gently, but do not boil.

7. 77

   In a dry skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Be careful as they can burn quickly.

8. 88

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