Over the next few weeks and months I will blogging about the delights of foraging and cooking with wild food, with top tips on where to forage, making sure you are picking the right thing and how to turn your freshly picked greens, flowers, vegetables and berries in to delicious treats.
To kick off the series I will be starting with aromatic wild garlic, the perfect spring green with bags full of flavour and nutrients. April is peak season for wild garlic, the leaves are at their best before they flower in May and lucky for us here in the Wye Valley we have plenty of it right on our doorstep.
Today's recipe Wild Garlic And Potato Soup, healthy, easy to make and pretty damn tasty.
WILD GARLIC AND POTATO SOUP
Serves 4-6 people Approx Time: 30 Minutes
- 1x large white onion,chopped
- 1x medium leek, chopped
- 1x stick of celery, diced
- 50 grams of butter
- 700 grams of potatos – peeled and chopped
- 1.2 ltr of good quality vegetable or chicken stock
- half a bag of wild garlic leaves, washed thoroughly and stalks removed.
- salt and Pepper to taste
- cream or creme fraiche to finish.
- In a large pan melt the butter, add the chopped onion, leek and celery. Saute for about 10 minutes or until the onion is soft.
- Add the chopped potatoes and stock to the cooked onions and leeks, simmer for approx 20 minutes or until the potatoes are cooked.
- Add the wild garlic, salt and pepper and simmer for 2 more minutes until the leaves are wilted.
- Liquidise soup with a hand blender.
- Serve with a small dollop of cream or creme fraiche.