recipe by Marcus “kitchen assassin” eidner
3 gloves garlic,
8 wild bay leaf,
2 sticks celery,
salt and pepper. Sweat it of in a pot. Add 2.5L veg stock, cook till soft. Take of heat, add around 1kg wild garlic, let sit for 5 minutes. Add crème fraîche and blitz. Season
. For the croutons: Slice baguette in thin slices and pan fry, salt and pepper.
More wild garlic can be used as you like