Wild Garlic Soup

April is the time for wild garlic, it’s one of the first plants to carpet the woods and its pungency as you walk through is all pervading, however when you cook wild garlic it has a delicate flavour. Wild garlic leaves are best when very tender, so pick when the garlic is just coming up. Choose small tender leaves, the moment the garlic begins to flower, the leaves become too strong in flavour.

Dietary: Vegan

Ingredients:

1 onion chopped
1 tbsp olive oil
2 large potatoes, peeled & cubed
250g spinach leaves, washed
125g wild garlic leaves, washed and roughly chopped
1 tsp vegetable bouillon
1 litre boiling water
squirt of lemon
salt & freshly ground black pepper

Method:

In a large saucepan, sauté the onion in the olive oil until soft, & add the cubed potatoes & quickly stir-fry. Mix the bouillon powder with the boiling water & add to the onion & potatoes. Simmer until the potatoes are soft.

Add the spinach and wild garlic, cover and simmer for a couple of minutes until they are cooked, but are still a vibrant green colour. Leave to cool a little & then liquidise to a smooth consistency.

Check for seasoning & add a squirt of lemon juice, salt and lots of freshly ground black pepper.