Wild garlic is one of the highlights of our spring foraging courses! Raw wild garlic is very pungent, but when cooked it has a delicate flavour. That flavour can be lost easily, so be generous and add the garlic to the soup towards the end of the cooking. Wild garlic leaves are best when very young, so pick small tender leaves, the moment the garlic begins to flower, the leaves become too strong in flavour. Pick a few flower buds to decorate the soup. Or for an extra decadent touch, garnish with
gougeres, little choux pastry balls filled with cheese, herbs or whatever you'd like. The ultimate soup dumpling!
Wild Garlic Soup
Dietary: Vegan | Prep 15 minutes | Cooking 30 minutes | Serves: 4
- 1 onion, chopped
- 1 tbsp rapeseed oil
- 250g new potatoes, scrubbed and cubed
- 125g wild garlic leaves, washed and roughly chopped
- 1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon
- squirt of lemon
- salt & freshly ground black pepper
- In a large saucepan, sauté the onion in the rapeseed oil for about 10 minutes, until soft, add the cubed potatoes and quickly stir-fry.
- Add the stock to the onion and potatoes. Simmer until the potatoes are just soft, which will take 15 minutes, depending on the size of the cubes of potato.
- Add the wild garlic, cover and simmer for a couple of minutes until cooked, but are still a vibrant green colour. Either serve at once chunky or liquidise to a smooth consistency (we use a Froothie Optimum 9200 blender to blitz our soup to silky smooth perfection).
- Check for seasoning and add a squirt of lemon juice, salt and lots of freshly ground black pepper. Decorate with garlic flower buds. Serve hot.
Read on for more Wild Garlic Recipes!
Brilliant photos by Rob Wicks of Eat Pictures