Wild Garlic Sweet Potato Soup with Fried Cheese Cubes

Peel the onion, cut into fine cubes. Wash wild garlic, drain well and cut into strips. Peel the potatoes, cut into small cubes, also cut the cheese into cubes.

Sauté the onion until translucent, add the potato cubes and fry briefly. Then pour in vegetable soup, bring to a boil and continue to simmer on low heat. Add a little vinegar and puree finely with a hand blender. Season the soup with pepper, salt and chili flakes, set aside and refine with whipped cream.

Toast the cheese cubes in hot olive oil until golden, wrap each with a strip of wild garlic and secure with a toothpick.

Arrange in deep plates, place the wrapped cheese cubes in the soup and drizzle with the remaining whipped cream.

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