I love to pick wild garlic whilst walking the dogs along the river bank. You don't need many leaves for this gorgeous soup and there is a veritable green carpet of leaves this year. Happy foraging!
Ingredients
25g butter
2 medium/large potatoes, peeled and cut into1cm cubes
1 medium onion, peeled and diced
1 litre vegetable stock
4 big handfuls (about 200g) of wild garlic leaves, rolled
and sliced
White pepper, to taste
100ml double cream or creme fraiche.
White pepper, to taste
100ml double cream or creme fraiche.
Method
Heat the butter in a large saucepan over a medium heat. When just foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, add half the stock, cover and cook for about 10 minutes until the vegetables are soft. Add the remaining stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately blitz the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Garnish with a small leaf and a white wild garlic flower. Serve hot with crusty bread.
Heat the butter in a large saucepan over a medium heat. When just foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, add half the stock, cover and cook for about 10 minutes until the vegetables are soft. Add the remaining stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately blitz the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Garnish with a small leaf and a white wild garlic flower. Serve hot with crusty bread.
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