Spring time on the Island bring with it the beautiful sight and smell of the Wild Garlic carpets, that are in abundance throughout woodland areas. They like the dappled sunlight areas, under the trees. The vibrant leaves emerge, before the long steamed buds of the flowers are formed. These early leaves are perfect for salads and adding flavour to butter or into risottos for a delicate flavour. The taste is slightly sweeter than normal garlic, and the flowers toasted are delicious. Or use both flowers and leaves to create a great pesto for pasta!
Our favourite way of eating this Island gem, is as a Wild Garlic and Potato Soup. Try out our reciepe below.
Ingredients
- 50 g wild garlic leaves, chopped well
- 600 g potatoes peeled and diced
- 1.2 litres veg stock
- 1 onion chopped
- 2 tbsp oil or butter for frying we recommend Oil of Wight, Briddlesford or Isle of Wight butter for the most local flavour
- Double cream
- wild garlic flowers optional
- salt and pepper
Steps
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Heat the oil in a large saucepan. Fry the onion and white stems of the wild garlic, on a low heat for around 8-10 minutes, they need to get soft and slightly transparent but without loosing their colour.
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Then add the potatoes and stock. Slowly bring to the boil, reduce the heat and simmer for 20 minutes. The potatoes should get tender.
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Add the wild garlic leaves, followed by the double cream.
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We use a hand blender to smooth the soup contents together, in the pan, adding salt and pepper to taste.
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Serve with an additional drop of double cream, a few shreds of wild garlic flowers.
- Enjoy!
Let us know what you think in the commments!
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