Creamy Wild Garlic Soup with Brown Butter

Wash the wild garlic and roughly chop it.

Peel the potatoes and zucchini. Cut them into cubes.

Finely dice the onion.

Melt 40g of butter in a pot over medium heat.

Continue heating until the butter turns golden brown and smells nutty.

Add the diced onion to the pot.

Reduce the heat to low.

Cook until the onion is caramelized.

Add the cubed potatoes and zucchini to the pot.

Pour in the beef broth to cover the vegetables.

Simmer for 12 to 15 minutes, until the potatoes are soft.

Continue simmering until the potatoes are soft.

Add salt, black pepper and nutmeg to taste.

Remove the pot from the heat.

Add the chopped wild garlic to the pot.

Cover the pot with a lid and let it sit for 10 minutes.

Use an immersion blender to puree the soup directly in the pot until smooth.

Stir in the cooking cream.

Chop the spring onions.

Melt 10g of butter in a small pan.

Add the croutons to the pan.

Toss the croutons in the melted butter until lightly coated.

Add a pinch of savory (chubritsa) to the croutons and mix.

Ladle the hot soup into bowls.

Top each bowl with chopped spring onions and the butter-tossed croutons.

For an alternative, you can also top with a drizzle of good quality olive oil.