Wild garlic soup using the best wild garlic the season has to offer. Foraged fresh leaves picked that morning making the freshest of soups.
Wild garlic soup is a seasonal favourite of mine. I forage the garlic leaves in the woods local to my house where they grown in abundance. Wild garlic soup is so simple to make and has a beautiful freshness to it.
I woke up this morning at 3am, never the best start to a day! The only way to feel remotely human was to keep going. After meeting Michelle I decided a mini mid-week adventure was in order. So we headed off to forage some wild garlic as I fancied making a soup with this seasonal green. We arrived at our stop, a huge patch of wild garlic, growing in the woods close to where I live. Only then did I notice I was wearing sandals and cropped jeans. Completely unsuitable for a foray into the woods where the nettles grow alongside the garlic! Therefore I sent Michelle in with the bag! Lunch today was a deliciously light soup, Spring in a bowl. I have to say risking my friends ankles to the ever ready stinging nettle was definitely worth it.
Don’t be put off by the pungency of this green, it’s more mellow than the smell might suggest! Michelle was very sceptical about this soup, but I promised her she’d enjoy it. Which she did and has made herself again since.
Finally, if you fancy foraging some wild garlic please be mindful. Don’t pick from the side of the road as there is too much pollution here from cars. Wear appropriate food-wear, brave the nettles and get right into the woods where you will find the best leaves. However take care to pick only the leaves, don’t pull too hard otherwise the bulb will come with you destroying the plant!
Wild Garlic Soup
- 40 g butter
- 1 medium onion - chopped
- 3 medium potatoes - peeled and diced
- 1.5 ltr vegetable stock
- 300 g wild garlic leaf
- 100 ml double cream
- salt and pepper
- Melt the butter over a medium heat and add the onions, saute until soft. Add the vegetable stock and potatoes to the pan and simmer gently until the potatoes are cooked.
- Add the wild garlic to the pan and allow to wilt for a couple of minutes then blitz the soup until smooth. Stir through the cream, season to taste and serve.
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