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Recipes
Wild garlic soup - the simplest way to enjoy our most prolific wild alium.
If you've never tried wild garlic before then apart from adding it to salad the simplest way to enjoy it is by making a soup. It's very easy and definitely worth it and is a nice base point to start with. These days more people seem to dive straight into making pesto which admitedly just harness the full fire power of the alicin contained within the leaves and is also hard to mess up. You can mess up the soup (sort of) if you over cook the wild garlic but then you basically end up with something closer to leek and potato. The spicyness of the leaves is destroyed by too much heat. However you can use this fact to your advantage if you want to do away with the onion part of the recipe. When the leaves are really big I like to dice the stems and fry off at the begining as you would with the onion. Earlier in the season the leaves are a bit small to do this.
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!
