Cream of Wild Garlic Soup with Olive Oil Croutons

Preparation

1. Lightly fry the onions and potatoes in the olive oil. Douse with the white wine and soup and continue to cook until the potatoes are done.
2. Coarsely chop the wild garlic and parsley and add to the soup. Bring to the boil and blend.
3. Refine with the QimiQ Sauce Base, season to taste with vinegar, salt and pepper.
4. For the croutons: fry the diced bread in the olive oil until golden and sprinkle over the soup to serve. (Add diced feta as a tasty alternative to the olive oil croutons.)