Wild Garlic Soup

Finely chop the onion. Cut the potato into larger pieces. In a saucepan over medium heat, melt 30 g of butter, add the onion and sauté until translucent, stirring frequently. Pour in the wine and let it completely evaporate. Pour in the broth and bring to a boil. Add the wild garlic, cream, cooked potato, nutmeg, and 1 teaspoon of salt.

Bring the soup back to a boil and cook for 1 minute. While still hot, blend the soup with an immersion blender and strain through a fine sieve. Season the soup with salt to taste.

In a pan over high heat, melt the remaining butter. Once it starts to foam lightly and turn golden, remove the pan from the heat and use this butter, which has acquired a light nutty flavor, to season the soup in the bowl.