Wash and chop the leeks. Peel, wash and dice the potatoes.
Heat the fat in a large pot and fry off the leeks and potatoes. Deglaze with the white wine and add 500 ml vegetable stock and 500 ml water. Bring the whole thing to the boil and cook for 10 minutes. Add the frozen peas, bring to the boil once again and allow to simmer for 15 minutes.
Finally, wash the wild garlic, shake dry and chop before adding to the soup together with the sour cream. Puree, season with salt and pepper and serve.
Recipe from Koch mit Herz, Lisa Hauser
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