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Recipes
Expand the use of fermented wild garlic with this foraged take on an Italian classic...
A lovely way to use your lacto fermented wild garlic in the summer months together while practicing your fire skills for the toasting of the bread. Add some freshly foraged and blanched coastal vegetables and you've got yourself a lovely addition to a beach picnic. I like to light the fire by dropping a spark onto a King Alfred's Cake fungus and then using the resultant ember to bring a ball of hay to a flame. This is a method of fire lighting well suited to coastal conditions and the sea breeze becomes helpful rather than an obstacle.
Take the ready made bruschetta mix, sliced bread and fire lighting materials with you and gather some coastal sea plants to be blanched. Use the initial flame of the fire to blanche the vegetables for 30 seconds and then use the embers of your fire wood to toast the thinly sliced french stick.
Ingredients
Method
- Dice the onions (or wild garlic leaf/flower stems) and saute.
- Dice the potato and add to the saute after a couple of minutes.
- After a two more minutes add the stock, bring to a boil and then turn down the heat.
- Continue to simmer for around half an hour.
- While the base is simmering clean and chiffonade (finely chop) the wild garlic leaves.
- Add the leaves to the soup base and remove from the heat.
- After a minute or so use a soup blender to finish the soup. You will periodically have to unblock the little holes in the end of the blender as the wild garlic leaf fibres tend to clog them.
- Add a good amount of freshly ground alexanders seeds and a pinch of black pepper.
- Serve immediately!
- Enjoy!
