seasonal recipes

Joanna's Wild Garlic Soup

Simple, nutritious soup, that everybody loves! This is a perfect combination of potatoes and seasonal greens. Fresh tasting and satisfying makes a perfect meal for beginners foragers and even beginners cooks, as it so easy to make. Raw wild garlic is very pungent, but once it’s cooked it so delicate. Wild garlic leaves are edible in all stages of their maturity, but they’re the best when young. You can forage these around Whitleigh in April/May each year, but do your research first!

Ingredients:

4 - 5 medium potatoes

1 medium onion

A bunch of fresh wild garlic leaves (increase amount of leaves if you dare!)

2 l vegetable stock

A large spoonful of butter, or olive oil for a healthier version. Crème fraiche (you can also use a vegan option) Salt and pepper.

Method:

*Chop onion and fry in olive oil until soft (in a medium pan)

*Roughly dice the potatoes and add to fried onion

*Cover everything in vegetable stock and cook until the potatoes are soft.

*Roughly chop wild garlic and add to the pan

*Let it cook for 5 mins and blend it with a hand blender for the preferred consistency.

*Add salt and pepper to taste; you can also add a spoonful of crème fraiche.