I love wild garlic. It smells incredible and at this time of year it’s so abundant and of course it’s FREEEEEEEE.
We went foraging a few weeks ago and it was lots of fun. We came home with a bulging bagful of fragrant leaves and I’ve already made a wild garlic oil, a pesto and this soup:
You will need:
4 small sweet potatoes diced
1/2 large red onion diced
4 handfuls of wild garlic, roughly chopped ( I just used the leaves)
2 handfuls of baby leaf spinach
750ml of vegetable stock
1/4 tsp crushed black pepper
Pinch of sea salt
25g of butter
*50ml of double cream – optional.
Sauté your sweet potatoes and onions in butter in a large saucepan until softened and golden. Add your stock and bring to the boil before adding the wild garlic and simmering for 5 minutes. In the last minute add your spinach, black pepper and seasalt.
Now you have two choices, you can purée it thoroughly using a hand blender or you can blend mostly and leave some texture which is what I chose to do. I then added the cream for a little splash of indulgence but if you are watching the calories it would be perfectly good without it. Again the butter can be substituted for oil if needed.
This soup was delicious and made about 4 large bowlfuls. It was even better the following day after the flavours had mingled. Yum.
Have you got a glut of wild garlic you want to use up?
Try these recipes from some of my fellow bloggers:
Wild Garlic Scones
Wild Garlic Pesto Pinwheels
Feta & Wild Garlic Muffins
Quinoa with Wild Garlic Sauce
Fennel and Wild Garlic Salad
Beetroot, Walnut, Wild Garlic and Goats Cheese Brunch Muffins