Recipe Get Wild with Garlic Soup

WILD GARLIC SOUP

WITH CREAM CHEESE AND CHIVES

Method

• In a large heavy based saucepan, melt the 50g of butter and add the shallots and garlic with a nice pinch of salt. Sweat for 5 minutes until softened.

• Add the potato, stock, water, and herbs, bring to the boil, place a lid on top and simmer for 20 minutes to cook the potato. Season this base to your liking. • Add the wild garlic, pushing it down with a spatula until submerged. This may seem a lot, but it will wilt down like spinach. Bring back the boil with the lid on and cook for 4 minutes.

• Transfer to the blender and blend for 3 minutes until completely smooth.

You can use a hand blender, but you will not be able to get it so smooth.

Blend in the 100g butter and double cream, season to taste and pour into warmed bowls.

• Add a large quenelle or spoonful of cream cheese into the soup, finish with the snipped chives and a drizzle of olive oil. And don’t forget to warm your crusty bread rolls through in the oven!

by Allister Barsby

For me, wild garlic is the taste of spring. Pungent when raw, but subtle and mellow when cooked. This soup recipe is the perfect way to showcase this wild growing leaf. It’s easily overlooked when on your walks, but when you find it, no doubt there’ll be lots of it! It is easy to pick and will last for up to a week in the fridge. Note: As it grows in the wild, you must wash the garlic thoroughly and check for insects and dirt.

Ingredients

• 4 banana shallots, peeled and sliced fine • 2 cloves garlic, sliced • 50g butter • 200g potato, peeled and diced small • 400g chicken or vegetable stock • 400g water • 1 bay leaf and 2 sprigs of thyme, tied into a bunch using string • 400g wild garlic, washed and well drained • 100g and 50g double cream and butter to finish

To Serve

• Snipped chives • Cream cheese • Extra virgin olive oil • Crusty bread rolls