Wild Garlic Soup with Smoked Fish Poofesen

Coarsely chop the young onions and leeks, sauté in butter without letting them color. Pour in vegetable or chicken stock and cream.

The soup then boil to 2/3 of the mass.

2. 5 dag butter nut brown clarify and add to the soup.

Rinse and remove the stems from the wild garlic leaves, add to the soup and blend with a hand blender.

At the end, thicken the soup with 5 dag cold pieces of butter (assemble), possibly stir in a tablespoon of whipped cream.

5. chop fish fillet and wild garlic leaves. Mix well with soft salt, butter, juice of one lemon and pepper.

Remove the crust from the toast slices and cut them in half, spread with the fish farce and fold two halves together.

7. fold the toasts through milk and beaten egg and fry in hot fat until golden brown.

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