Wild Garlic Cream Soup with Brown Butter

Finely dice the onion. Cut the already cooked potatoes into coarse pieces. In a pot, melt 30 g of butter over medium heat, add the onion, and sauté until translucent, stirring constantly. Deglaze with white wine and let it reduce almost completely. Pour in the broth and bring to a boil.

Add the fresh wild garlic, whipping cream, potato pieces, a pinch of nutmeg, and about 1 tsp of salt. Bring the soup briefly to a boil and let it simmer for about 1 minute. Finely blend the hot soup with an immersion blender and, if desired, strain through a fine sieve. Season with salt to taste.

In a small pan, heat the remaining butter over high heat. As soon as it foams golden brown and emits a nutty aroma, remove from the heat. Arrange the soup in bowls and drizzle with the brown butter.