Are you familiar with wild garlic? In look, the leaves resemble the ones of the Lily of the Valley. In taste, it is very intense, so be careful with the dosage. This springtime herb can be used as seasoning, in salads or even turned into pesto. Wild garlic and eggs go very well together. I made soup and served it with creamy poached eggs.
Chop and fry one small yellow onion. Add half a kilo of floury potatoes and 250 g parsnips and boil in 8 dl vegetable broth and 2 dl white wine until tender. Add finely chopped wild garlic according to your taste and puree the soup until smooth. Add soy milk for texture and salt and pepper for more taste.
Serve with foamed soy milk tasted with finely chopped fresh wild garlic and an Onsen egg.
I served this dish as an antipasto in my green springtime menu.