I’m not working on Monday’s at the moment and I wanted to do something fun with my kids today, and I wanted to cook with wild garlic. Yesterday a friend told me about a secret spot not far from home with a great big patch of wild garlic, so we, myself and my two little helpers, headed down there this morning to pick some.
It was a lovely sunny morning and we had a nice walk down there stopping off on the way for some coffee and hot chocolate from a local cafe. We headed down to a small wooded area really right in the middle of our town. Wild garlic grows in woodland areas, the sort of place you’d find bluebells. You have to be a little careful what you are picking because it does look quite similar to other members of the allium family like Lily of the Valley which is not edible, but in fact toxic. The easiest way to tell is to pick a leaf and rub between your fingers, there is a definate aroma of garlic there if it’s the right stuff! The garlic we picked was not in flower but you can also eat the flowers of wild garlic.
So today’s lunch is wild garlic soup. Now I know I’m mostly paleo but this has to be an exception and so I’ve got a lovely loaf of bread, local bakery too.
Two large handfuls of wild garlic leaves about 200 g
A few potatoes two large or several small I used some that had been hanging around in the back of the fridge for while
2 celery sticks
A bunch of spring onions
Glass of white wine
Glug of olive oil
Few spoons creme fraiche (optional)
Salt and freshly ground black pepper
Wash and chop the spring onion, celery and potatoes. Add a glug of olive oil to a large pan and heat, throw in the chopped veg and cook without colouring for a few minutes. Wash your wild garlic well in plenty of cold water and drain. Remove any tough stalks or roots. Add the white wine and enough chicken stock to cover the vegetables to the pan. Season with salt and freshly ground black pepper. Cook until the potatoes are tender and then add in your wild garlic leaves. Allow them to wilt and cook in gently with the other ingredients. Simmer for a few minutes. Then blend using hand blender until you have a really nice smooth consistency. Stir in the creme fraiche or yoghurt, or omit if you want dairy free. Taste, adjust seasoning and serve with crusty fresh bread (or not!).