Ingredients
For the soup
- Butter |1 tbsp|
- Olive oil |1 tbsp|
- Leek |1 large| white and light green parts only, finely sliced
- Garlic cloves |3| finely chopped
- Floury potatoes |300g| peeled and roughly diced into 2cm chunks
- Vegetable stock |750ml|
- Wild garlic leaves |Two large handfuls|
- Basil |50g| stems removed
- Salt and pepper | | to taste
To serve
- Crème fraîche | |
- Wild garlic flowers | |
- Cracked black pepper | |
Ingredients
For the salad
Method
Build the base
- Heat the butter and olive oil in a large saucepan over a medium heat
- Add the leek with a generous pinch of salt and cook gently for 8-10 minutes until completely soft and sweet but not taking on any colour
- Add the garlic and cook for 1-2 minutes until fragrant
Simmer
- Add the potato and pour over the stock
- Bring to a gentle simmer and cook for 12-15 minutes until the potato is completely tender
Wilt and blend
- Take the pan off the heat
- Add the wild garlic leaves to the base of your blender
- Transfer the soup mixture to the blender, allowing the heat to wilt the leaves and blitz until completely smooth and vivid green
- Taste and season with lemon juice, salt and pepper
- Return to the pan and warm gently if needed - don’t boil or you'll lose that colour
Serve
- Ladle into bowls
- Stir a spoonful of crème fraîche through each bowl and add another small dollop on top
- Scatter over wild garlic flowers and finish with a drizzle of good olive oil
- Serve with crusty bread
Method
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wild-garlic-soup