wild garlic and wild bay leaf soup with croutons and creme fraiche


recipe by  Marcus “kitchen assassin” eidner

4 potatoes,

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