Wild Garlic Soup
This fabulous recipe has kindly been provided by Daphne Lambert from Green Cuisine who runs inspirational courses and retreats, cultivating skills to create nourishing food.
Wild garlic soup
- 6 handfuls of wild garlic
- 3 large potatoes, diced
- 1 large onion, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2½ pints (1.5 litres) vegetable stock
- black pepper & salt
Remove the leaves and flowers from the wild garlic and set aside. Roughly chop the remaining stalks.
Cook the onion and potatoes in the olive oil and butter for 15 mins. Add the garlic stalks and stock, boil for 15 minutes until the potatoes are soft.
Chop the garlic leaves add to soup. Cook 2 mins, remove from heat and whiz in food processor.
Season and add the Wild Garlic flowers before serving.
Taken from the Green Cuisine blog;
Food encompasses pretty much all contemporary economic, environmental, social and political challenges. Whatever way you look at it, the impact of the food we eat is enormous. The Greencuisine Trust is positioned to help facilitate the journey of re-thinking food.
To find your nearest Food Foraging Course visit the home page where all courses are listed by county.