Northern Mummy

General thoughts and wittering about all sorts of things

Wild garlic soup

on May 4, 2010

In the last couple of years I’ve really got into making soup and have tried a lot of different recipes, but the one I made for the first time today has got to be the easiest ever.  It came on the recipe sheet in our vegbox (from Riverford Organic Vegetables) which is always helpfully targeted towards what’s in season and therefore likely to show up in the box.

I’d ordered the wild garlic because I’d confused it with wet garlic (which comes later in the year) – we tried that last year and loved it.  So the wild garlic – basically a bag of leaves – was a bit of a surprise when it turned up and I was glad of the recipe.  So here it is:

Take 3-4 handfuls of wild garlic leaves and finely chop one-third of them, leaving the other two-thirds whole.  Chop 2 leeks and sweat with 2 tbsp olive oil over a low heat.  When they are soft but not coloured add 1 peeled and chopped potato and stir around for a minute or two before adding 750ml chicken/vegetable stock and simmering until the potatoes are soft.  I found that the liquid evaporated very quickly – next time I’ll put a lid on the pot.  Add the whole garlic leaves and wilt them for a minute or two.

Blend the whole lot till smooth and return to the heat before adding 100ml double cream, half the chopped garlic leaves, a grating of nutmeg and seasoning to taste.

Serve with toast buttered with a wild garlic butter made by mixing the other half of the chopped garlic leaves with softened butter.

Easy-peasy.  The best thing was that I got to use my new blender, which I love,  for the first time.  It’s a Kenwood one and has a chopping attachment, which I used to chop up the leaves, and blending the soup afterwards meant the blade was much easier to clean because all the little bits of leaf that had been stuck to it went into the soup!


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