Wild Garlic Soup

A seasonal treat that’s quick to prepare and easy on the budget!garnished with yogurt etc 12-04-2018 06-04-50 PM

We live in a place where wild garlic dominates the hillsides in late winter and early spring. I love the smell of it—delicate at first, and stronger as the flowers begin to emerge, until it can become quite overpowering later in the season. Mid-season is a good time to forage for wild garlic leaves: there’s plenty about, yet they haven’t yet begun to go leathery, and there’s few flower stalks in the way.

Quantities given are per person for a main dish; it will serve more as starters.

Ingredients:

A double handful Wild garlic (ransom) leaves
1 small Leek
1 tablespoon Vegetable oil
1 medium or 2 small Potatoes
1 cup (1/2 pint) Vegetable stock
Bunch Fresh parsley (optional)
1 tablespoon Plain yogurt (optional)
Dash Nutmeg

Directions:

  1. Rinse and pick over ransom leaves. Discard any that are damaged, or old and leathery. Chop roughly.
  2. Clean and chop leek(s).
  3. Heat oil in a saucepan; add chopped leaves and stir around. Cover and leave to sweat over low heat while you prepare the potatoes.
  4. Wash potatoes and slice thinly. Cut large slices in half crosswise.
  5. Stir potatoes in to leaves. Add stock–it should cover all the veg.
  6. Increase heat to bring to a boil.
  7. While the stock is heating up, chop a handful of parsley if you’re using it. Add to the pan, then reduce heat and simmer for about 15 minutes, or until the potatoes are cooked fully.
  8. Whizz the soup to a thick velvety texture, with or without any remaining chunks of veg. whizzed up ransom soup 12-04-2018 05-57-49 PM
  9. Return to heat for 5 minutes or more, to bring it back up to serving temperature.
  10. Serve in warmed bowls. Garnish with yogurt, nutmeg and parsley sprigs.

    vegan version 12-04-2018 06-04-53 PM

    Vegan version with no yogurt

 

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Recipes, Spring

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

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