Wild Garlic Soup with Roasted Pine Nuts

Rinse the wild garlic, pluck off the stems and cut into strips. Remove the skin from the shallots and cut them into small pieces.

Melt half of the butter in a saucepan and sauté the shallots and garlic, then add the wild garlic. Extinguish with Noilly Prat and fill up with Bouillion.

Add whipped cream and crème fraîche, bring to a boil once and finely blend the soup with a hand blender.

Season to taste with salt, pepper and a pinch of nutmeg. Just before serving, add the remaining butter to the soup and blend again.

Divide the frothy soup evenly into warmed soup plates, add the shrimp and sprinkle with the toasted pine nuts.

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