Wild garlic soup

Heat the butter in a pan. Sauté the peeled and finely chopped shallots and potato. Pour in the vegetable stock. Cook until the potatoes are soft. Add the washed wild garlic with the stalks removed and cook briefly. Add the coconut milk and puree very finely with a hand blender. Season with salt, mace and pepper.
Croutons: Cut the white bread into small cubes and toast in a pan heated with olive oil over a mild heat until golden brown.