Wild Garlic is naturally found in woodlands throughout Europe and the UK and belongs to the same family as chives.
The flavour of wild garlic is similar to that of garlic cloves, but with a much more subtle smell and taste. If you happen to live in an area with a natural source it can be picked by hand between the months of March-May. Otherwise, a good farmers market should have it for sale.
Wild Garlic Soup with a flavour twist
For this recipe, the classic wild garlic and potato soup base remains intact. However, an exciting addition of fresh ginger along with a feta-yoghurt and mint garnish takes this soup to the next flavour level
What to serve with Wild Garlic Soup
In advance, you can make wild garlic butter to spread on crusty bread and serve alongside the soup. Combine room temperature butter with chopped wild garlic, a pinch of chilli flakes and some sea salt. Mix well, reshape and wrap in baking paper. Chill in the fridge until set.
Wild Garlic Soup
Ingredients
- 250 g peeled potatoes chopped into small pieces
- 130 g wild garlic leaves with stems roughly chopped
- 1- litre vegetable stock
- 1 onion diced
- 2 Tablespoons minced ginger
- Pinch chilli flakes
- 2 Tablespoons lemon juice
- 50 g feta cheese
- 100 g yoghurt
- Sea salt
- 2 Tablespoons of good olive oil
- Mint for Garnish
Instructions
- Combine feta, yoghurt, olive oil salt and one tablespoon of the lemon juice in a blender until smooth. Keep in the fridge until needed.
- Fry chopped onions in a splash of oil until soft. Add ginger, chilli flakes and potatoes and cook a few more minutes.
- Pour in vegetable stock, bring soup to the boil then cover and simmer for 15 – 20 minutes, or until potatoes are cooked through and soft.
- When potatoes are ready, add the chopped wild garlic, stir through, and cook for 2 minutes. Be careful not to overcook the wild garlic otherwise it will lose its flavour.
- Remove soup from the heat, squeeze in remaining tablespoon of lemon juice and season with salt and pepper if needed. Blend with a hand blender until smooth.
- Divide soup into bowls and drizzle with feta-yoghurt sauce. Garnish with mint. Serve with crusty bread and wild garlic butter.
Where to source ingredients:
UK:
USA:
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