Wild garlic is here in abundance. If you are lucky enough to live in the country, as I did when I grew up Devon where it stank out the woods, or even in Hampstead, where you can find it on the Heath – then rush out and pick it! Otherwise my farmers’ market has it aplenty. It’s delicious in omelettes, or in any kind of oriental miso or chicken broth-style soup, with tofu, shitake mushrooms etc, or in a simple soup as here. I made it for a little supper party. If you like dairy, then feel free to add cream, or creme fresh. But not for me!
- 1 onion, chopped
- 1 tbsp rapeseed oil
- 250g new potatoes, scrubbed and cubed
- 125g wild garlic leaves, washed and roughly chopped
- 1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon
- squirt of lemon
- mild chilli flakes
- In a large saucepan, sauté the onion in the rapeseed oil for about 10 minutes, until soft, add the cubed potatoes and quickly stir-fry.
- Add the stock to the onion and potatoes. Simmer until the potatoes are just soft, which will take 15 minutes, depending on the size of the cubes of potato.
- Add the wild garlic, cover and simmer for a couple of minutes until cooked, but are still a vibrant green colour. Either serve at once chunky or but i prefer to liquidise to a smooth consistency.
- Check for seasoning and add a squirt of lemon juice. Decorate with mild chilli flakes. Serve hot.
The rest of the meal was my delicious butternut, chickpea and coconut curry, home-grown cavolo nero and rather failed ends of purple-sprouting broccoli, with some red rice. YUM YUM YUM