Wild Garlic Soup - "Foragers Delight"

Foraging in the UK is wonderful - so much of Mother Natures bounty is on offer for one to gather from the hedgerows, woods and groves. In spring wild garlic is abundant and the smell from these plants fill the air when you brush past them on a walk in the woods.

It is the beautiful green leaves we require for this dish - a good 4 large handfuls at least - to make up the quantity of 200 grams. I think you'll either need deep pockets or a bag or basket to pop them in.

Once you get your wild garlic leaves home they will need a really good wash. I put them in the deep sink and give them a bath - THREE times. It is surprising what gets washed out. Quite often you will find a couple of baby green caterpillars in the mix so you can understand why it's important to wash your leaves thoroughly.

For urban dwellers and those who are deprived of woodland areas, you can substitute this recipe with spinach leaves or watercress from your greengrocer.


Here are all the ingredients you will need for this delicious Spring soup:

25 grams butter

2 medium potatoes (about 275 grams)  - peeled, washed and cut into 1cm cubes.

1 medium onion (about 150 grams)- chopped

1 litre of vegetable stock

4 big handfuls ( 200 grams or thereabouts) of wild garlic leaves (no stems please) wash thoroughly at least three times in a water bath

 


100 mls double cream

Garnish 
4 teaspoons of Crème Fraîche
Sprinkle of Chilli Flakes (Magic Ingredient) 



Here's How: 

Heat the butter in a large saucepan over a medium heat.

When foaming, add the potatoes and onion and toss until well coated.

Season

Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft. Every so often during the 10 mins cooking time,stir the vegetables so they don't stick to the bottom of the pan.

Add the stock and bring to the boil.

Toss in the chopped garlic leaves and cook for about 2 minutes until wilted.

Use a hand-held stick blender to liquidise the soup

 


Then stir in the double cream, taste and then season.

 

Serve in warmed bowls and garnish each bowl of soup with a teaspoon of Crème Fraîche and sprinkle on top a small pinch of the Magic ingredient - Chilli Flakes - which gives this soup a tiny zing. 

You can also add crusty bread or crackers to accompany the soup. 
Serves 4. 

~The taste of spring in every mouthful ~