5 WILD GAR­LIC SOUP

The Simple Things - - MISCELLANY -

25g but­ter 2 pota­toes, diced 1 onion, chopped 1 litre chicken or veg­etable stock 2 large hand­fuls of wild gar­lic leaves, washed and roughly chopped 110ml reg­u­lar or dou­ble cream Crusty bread, to serve

1 Melt the but­ter in a large saucepan over a medium heat. When foam­ing, add the pota­toes and onion, and toss in the but­ter un­til well coated, then sea­son with salt and pep­per. Turn the heat down, cover the pan and cook for 10 mins or un­til vegetables are soft, stir­ring reg­u­larly so that the vegetables don’t stick and burn.

2 Next, add stock and bring to a rolling boil, then add the wild gar­lic leaves and cook for 2 mins or un­til the leaves have wilted. Don’t over­cook or it will lose its fresh green colour and flavour.

3 Im­me­di­ately pour into a blender and blitz un­til smooth, then re­turn to the clean pan, stir in the cream and taste for sea­son­ing.

4 Serve hot with crusty bread.

COOK’S NOTE:

Har­vest gar­lic leaves be­tween March and May be­fore the plant flow­ers. Be mind­ful and pick a lit­tle here and there. Wild gar­lic looks sim­i­lar to the poi­sonous lily of the val­ley so al­ways crush the leaves and check for the smell of gar­lic be­fore picking. Recipe from Recipes From My Mother by Rachel Allen (Harper Collins). Pho­tog­ra­phy: Maja Smend

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