It's springtime! The sun is (sometimes) in the sky and everywhere, nature is erupting from its winter slumber like an, erm, volcano of green things. And one of the greatest things about this time of year is wild garlic!
I've done a few soups with wild garlic before, but out of every one I've tried, this is by far the best and the most simple. On Sunday afternoon, we had guests for a roast dinner, so I served this soup as a starter, which meant a quick walk down the the canal, following my nose until I smelled the unmistakable smell of the wild garlic, grabbed a carrier bag full of the stuff, headed home and an hour later the soup was on the table - how's that for 'straight from nature'?
|Wild Garlic, yesterday, in a secret location|
|Even more wild garlic. Surely no-one will miss a few kilos for soup purposes, right?|
150g Wild Garlic
1 Large Onion
1 Large Potato
900ml Vegetable Stock
100ml White Wine
Juice of half a lemon
Black Pudding Slices
Salt and Pepper
1. Peel and chop the onion and potato. In a large pan, heat the butter and then gently fry the onion and potato until they start to soften.
2. Wash the garlic and remove any tough stems. Add to the pan and allow to wilt.
3. Add the stock, lemon juice and white wine, bring the soup to a simmer and cook for 25 minute. Take off the heat and allow to cool
4. Blend the soup until smooth, passing through a sieve to remove any lumps, then return to the pan and reheat gently, adjusting seasoning to taste
5. Fry some slices of black pudding
6. Serve with a swirl of cream, some black pudding slices and a few crunchy croutons. Enjoy!