Wild Garlic Soup
Serves 315 mins prep30 mins cook
A vibrant and garlicky wild garlic soup that's packed with the flavors of spring, made using foraged wild garlic, shallots, potatoes, and herbs. Perfect for serving with buttered toasted sourdough.
0 servings
What you need
Instructions
1: Finely dice the shallot. Peel and cube the potatoes. Mince the garlic. 2: Warm the olive oil in a saucepan on medium-high heat. Once hot, add the butter and allow it to melt. 3: Add the shallot and potato with a large pinch of salt. Cook for 5-10 minutes, stirring until softened. 4: Add the garlic and fry until fragrant. 5: Add the cider vinegar, scraping off all the caramelised bits at the bottom of the pan. Allow to cook for a couple of minutes. 6: Dissolve the stock cube in the boiling water. Pour into the pan, bring to the boil, then lower the heat and simmer for 10-15 minutes. 7: Prepare the wild garlic and green herbs, then add to the pan and allow to wilt briefly. 8: Transfer the chunky soup to a blender and blend until vibrant green and smooth. Pour back into the pot and season with black pepper. 9: Add the juice of a lemon, nutritional yeast, and miso paste, stirring well. 10: Toast and butter the bread, then ladle the soup into bowls and top with cream, olive oil, and a pinch of chilli flakes.View original recipe