This soup is so creamy, gentle and aromatic! It will probably be on our menu a lot of times this wild garlic season.
For 4-6 plates; Very simple; 15 min preparation + 20 min cooking
1 kg potatoes; peeled and diced
100 g cashews
1,2-1,4 l water
2-3 teaspoons of salt
Pinch of nutmeg
Pinch of Cayenne pepper
2 tablespoons of olive oil
200 g wild garlic; chopped
- Put potatoes, cashews, water and salt in a pot. Cook for around 20 minutes or until potatoes are completely cooked. Set aside.
- Add spices, oil and wild garlic and mix with hand blender. (No need for any additional cooking.)
- Taste, add more spices if needed. If you want the soup to be thinner add some water too.
Bread croutons or roasted nuts are great addition to this soup.