Wild garlic is one of the best and seasonal additions to any meal. It grows just about EVERYWHERE. My parents happened to be on a walk and discovered a huge patch of the stuff right down our road, so we literally pick up hundreds of the leaves.
Wild garlic can be used for anything, pesto’s, sauces and even soups. I’ll be posting my new favourite Spring/Summer soup recipe using just a couple of ingredients and requiring hardly any work.
Cooking time: 45 mins
-2 big handfuls of washed and chopped wild garlic leaves
-3-4 medium sized potatoes
-2 handfuls of peas, and you use any other green veggies you have
-Half a green cabbage
-1 litre of veg stock (plain water if not)
-Garlic Boursin cheese (optional)
Wash the wild garlic and keep the flowers to one side if you wish to use them for decoration. Dice all vegetables you wish to use, and put into a pan on medium heat with olive oil. Mix well and season well. Then mix in your broth or water into the pan. Leave to simmer for a good 40-45 minutes until the potatoes are cooked.
It’s literally that simple. When all the vegetables are cooked, blend together with a blender. Keep blending until it is velvety smooth. Taste. I like my soup quite salty, so I find myself adding quite a lot of salt and pepper to add more kick.
Then, I added a big spoonful of Boursin cheese to add a creamy and garlic flavour. It worked really, really well. If you don’t have any, use creme fraiche or parmesan to lift the soup a little more. I also added the wild garlic flowers to make it look pretty.
Voila. The velvet-smooth garlic soup is ready. It will certainly impress guests with your regional hand-picked wild garlic.
Not sure where to find wild garlic? Look here: http://www.deliciousmagazine.co.uk/how-to-find-wild-garlic/
Comment below if you’ll be giving this a try!