Kitchen gar­den cook

Me­lanie John­son goes for­ag­ing for wild gar­lic

Country Life Every Week - - Contents -

Wild-gar­lic soup with red Ca­mar­gue rice and hazel­nuts (be­low) Add 100g of red Ca­mar­gue rice to a saucepan of boiling wa­ter and cook for 20–25 min­utes. Mean­while, gen­tly fry half a brown onion in olive oil un­til soft­ened. Add 200g of wild gar­lic (roughly 2 big hand­fuls) to the fry­ing pan and toss in the oil and onions, then pour in 300ml of whole milk and 300ml of hot chicken stock. Sim­mer gen­tly for about 6–8 min­utes, but don’t al­low to boil. Blitz the soup in a blender, then pass through a sieve. Once cooked, drain the rice and stir in sea­son­ing and a splash of olive oil. Di­vide the rice be­tween 4 bowls, pour the soup in and scat­ter with chopped hazel­nuts.

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