Wild garlic is now in season, and I say this with enthusiasm because it’s my favourite wild herb to forage.
Finding it is easy — it’s all over wooded areas, and you can smell it before you see it. The herb has a wonderful aroma, which is not as heavy or pungent as garlic cloves. The leaves are glossy green and broad, and it has white, star-shaped flowers. When you do come upon a patch of wild garlic, pick as much as you can — there are so many ways to use it and you can freeze any leftovers.
This wild garlic soup, from my latest book, Clodagh’s Suppers, takes me right back to the forest where I picked the herb. I have added a topping of roasted almonds and sheep’s cheese for added texture and contrast. Hazelnuts, brazil nuts or pine nuts work too.
During other seasons you can substitute the wild garlic for spinach, watercress, or wild nettles.
Wild garlic soup with roasted almonds and sheep’s cheese
Serves: 6
Preparation time: 15 mins
Cooking time: 20 mins
Serve with: Broglia Gavi di Gavi DOCG, £10.49 from Waitrose
Ingredients
- 50g butter
- 100g onions, roughly chopped
- 300g potatoes, peeled and roughly chopped
- l litre hot stock (chicken or vegetable)
- 200g wild garlic leaves
- Salt and freshly ground black pepper
- 100ml cream
For the topping
- 50g whole almonds, roasted and chopped
- 80g sheep’s cheese (such as feta)
- 80ml extra virgin olive oil
- Wild garlic flowers
Method
1. Place a heavy-bottomed saucepan over a medium heat and melt the butter. Add the onions and potatoes and stir well. Cover the pan with a lid and cook for 10 minutes. Add the stock and chopped wild garlic leaves and bring to the boil. Reduce the heat and cook until the potatoes are tender (about 10 minutes).
2. Transfer to a blender and whizz until the soup has a smooth consistency. Season with salt and pepper and stir in the cream.
3. Place the chopped roasted almonds, sheep’s cheese and extra virgin olive oil in a small bowl and mix. Spoon on top of each serving of soup with a sprinkle of wild garlic flowers.
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