A plant hard to find, not widely appreciated and by most simply unknown. It is amazing how such a hidden gem can be found just around the corner of my house and make a soup so full of promise of the bounty nature has to offer.
A light soup full of the taste of early spring. Capable of satisifying your yearning for garlic without the heavy smell afterwards. (or the heavy belly you might end up having from the Roasted Garlic Soup)
1 stalk Celery
1 or 2 Potato(es)
1 White Onion
1 litre Water
1 cube Herb Stock (enough for 1 litre)
100 gr Wild Garlic Leaves (washed)
To taste Pepper and Salt
1. Cut the Celery, Potato and Onion into small chunks. The chunks don’t need to be fine or even. Small chunks help the vegetables cook faster (and blend better)
2. Bake the vegetables in Butter until they start to colour. This should take about 10 minutes. In the mean time chop the Wild Garlic Leaves thinly.
3. Pour in the Water and drop in the Stock. Bring everything to a boil.
4. When the Potato is completely cooked add the Wild Garlic. Let boil for 1 minute and blend the soup.
5. Eat while still fresh and hot. Leftovers will be delicious but have less of that fresh garlicy taste.