A seasonal treat that’s quick to prepare and easy on the budget!
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.
|A double handful||Wild garlic (ransom) leaves|
|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)|
- Rinse and pick over ransom leaves. Discard any that are damaged, or old and leathery. Chop roughly.
- Clean and chop leek(s).
- Heat oil in a saucepan; add chopped leaves and stir around. Cover and leave to sweat over low heat while you prepare the potatoes.
- Wash potatoes and slice thinly. Cut large slices in half crosswise.
- Stir potatoes in to leaves. Add stock–it should cover all the veg.
- Increase heat to bring to a boil.
- 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.
- Whizz the soup to a thick velvety texture, with or without any remaining chunks of veg.
- Return to heat for 5 minutes or more, to bring it back up to serving temperature.
- Serve in warmed bowls. Garnish with yogurt, nutmeg and parsley sprigs.