Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeSoup
Creamy Wild Garlic Soup with Wild Garlic Butter Gnocchi
A creamy wild garlic soup served with homemade wild garlic butter and fluffy gnocchi, presented as a spring Easter dish with Gurkerl ingredients.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Per serving
- 640 kcal
In short
A creamy wild garlic soup served with homemade wild garlic butter and fluffy gnocchi, presented as a spring Easter dish with Gurkerl ingredients. Ready in about 45 min (20 min prep, 25 min cooking), serves 4, around 640 kcal per serving.
Ingredients
For 4 servings
We get our ingredients from Gurkerl.at. New customers save €10 with code TASTYSEBAS10.
Method
Wash the wild garlic and pat it very dry. Set aside 30 g for the butter.
For the butter, finely chop the 30 g wild garlic and mix it into the soft butter with a pinch of salt and a squeeze of lemon juice.
Roll the butter in parchment paper into a log and chill it in the fridge while you make the soup.
Heat the olive oil in a pot and gently sweat the onion for 3 minutes until soft.
Add the potatoes and broth, then simmer for 15 minutes until the potatoes are very tender.
Add the remaining wild garlic and cook for just 1 minute so it keeps its bright green color.
Stir in the cream and blend until silky smooth. Season with salt, pepper, nutmeg and the rest of the lemon juice.
Cook the gnocchi in salted boiling water until they float to the top, then drain.
Melt half of the wild garlic butter in a pan and toss the gnocchi for 2-3 minutes until lightly golden.
Ladle the soup into bowls, top with the gnocchi and a slice of the remaining wild garlic butter, and finish with Parmesan.
Nutrition per serving
- Calories
- 640kcal
- Protein
- 13g
- Carbohydrates
- 62g
- Fat
- 38g
- Fibre
- 5g
- Sugar
- 4g
Estimated values per serving (soup, gnocchi and wild garlic butter). AI estimate, not medical advice.
Tips & variations
Keep It Green
Add the wild garlic at the very end and blend right away. Long cooking turns the soup dull and takes away its fresh flavor.
Make the Butter Ahead
Wild garlic butter keeps for about a week in the fridge or 3 months in the freezer. Make a double batch and slice off rounds whenever you need them.
Crispy Gnocchi
Make sure the gnocchi are well drained and the pan is hot before adding them. That gives you a golden outside with a fluffy inside.
Vegan Version
Use plant-based butter and oat or soy cooking cream, and skip the Parmesan or use a vegan alternative.
Spring Topping
Top the soup with crunchy toasted pumpkin seeds or croutons for extra texture. A soft-boiled egg also suits an Easter table.
Questions about this recipe
How long does Creamy Wild Garlic Soup with Wild Garlic Butter Gnocchi take?
About 45 min in total: 20 min of prep and 25 min of cooking.
How many people does it serve?
This recipe makes 4 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 640 kcal per serving, with about 13 g protein, 62 g carbohydrates and 38 g fat. These are AI estimates, not lab values.
From our Instagram post
Pssst… Ostern steht vor der Tür – bist du schon bereit? Keine Sorge, @gurkerl_at und TastybySebas sind für dich da!
Dieses Jahr bringen wir frischen Bärlauch auf den Tisch – und zwar so wie er’s verdient: als cremige Bärlauchsuppe, mit selbstgemachter Bärlauchbutter und dazu fluffige Gnocchi. Ein Frühlingsgericht das einfach nach mehr schreit.
Noch kein Gurkerl-Fan? Dann wird’s Zeit! Für deine erste Bestellung gibt’s 10% Rabatt mit dem Code TASTYSEBAS10
Frohe Ostern allerseits!
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
