Wild Garlic Soup
Wild Garlic is ready to pick now – Look out for it on a woodland walk
Native to UK it is also known as Bear’s Leek or Garlic, Buckrams, Ransoms or Wood Garlic
From March onwards you will find the long pointed bright green leaves, use a sharp penknife to cut the leaves at the base of the stalk
Without its flowers the only plant you could confuse it with is Lily of the Valley which is poisonous – so make sure you rub the leaves to ensure you get that wonderful garlicky aroma
This soup is delicious and my favourite recipe with Wild Garlic
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, peeled and sliced
- 2 celery sticks, chopped
- 2 garlic cloves, peeled and crushed
- 450g potatoes, peeled and chopped
- 750ml (3 cups) good quality vegetable stock
- 200g wild garlic leaves, washed
- salt and pepper, to taste
- Lemon juice and grated nutmeg to taste
- Heat the butter and oil in a large saucepan.
- Gently fry the onion until softened then add the garlic and celery and cook for a further 2 minutes.
- Tip in the potatoes and vegetables and bring the contents to a boil.
- Lower the heat to a slow simmer and cook for 10 – 15 minutes or until the potatoes are cooked.
- Add the wild garlic to the soup and let it wilt, which would take about 1 minute.
- Transfer the contents to a food processor (or use a hand blender) and blend until smooth.
- Season to taste then divide the soup between four bowls.
- Drizzle with little cream and decorate with chopped wild garlic leaves or a wild garlic flower head
Wild Garlic is believed to be good for your health
Traditionally used to reduce blood pressure and thought to lower cholesterol
- Only pick from areas with a plentiful supply
- Only take a small amount for your personal consumption
- If required make sure you ask the landowner’s permission
- Leave enough for wildlife and avoid damaging any habitat