Wild Garlic Soup

Soup Tuesday: Wild Garlic Soup:
Ingredients
150g Wild Garlic
1 Large Onion
1 Large Potato
40g Butter
900ml Vegetable Stock
100ml White Wine
Juice of half a lemon
Double Cream
Black Pudding Slices
Salt and Pepper

Method
1. Peel and chop the onion and potato. In a large pan, heat the butter and then gently fry the onion and potato until they start to soften.
2. Wash the garlic and remove any tough stems. Add to the pan and allow to wilt.
3. Add the stock, lemon juice and white wine, bring the soup to a simmer and cook for 25 minute. Take off the heat and allow to cool
4. Blend the soup until smooth, passing through a sieve to remove any lumps, then return to the pan and reheat gently, adjusting seasoning to taste
5. Fry some slices of black pudding
6. Serve with a swirl of cream, some black pudding slices and a few crunchy croutons.
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Angela Hartnett's wild garlic, courgette and mint soup recipe | Life and style | The Guardian:
(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped

Put two tablespoons of olive oil into a large pan. Add the onion and saute for a couple of minutes. Before the onion loses any colour, add the courgette and the crushed garlic clove.

Season and saute for another minute or two, cover with water and bring to a simmer to soften.

When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and add the chopped wild garlic and mint – the residual heat from the soup will cook the wild garlic. If it's too thick, add a little water to thin it out.

Blend, check seasoning, finish with a little olive oil and serve. Cool quickly over iced water if you don't plan to eat it straight away – this keeps the lovely green colour.
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Ingredients
Serves 4

1 white onion, peeled and chopped roughly
1 leek, chopped and washed
125ml white wine
2 sticks of celery, washed
Approximately 100g of wild garlic (two large handfuls). Make sure this is well washed and drained dry.
2 pints of chicken or vegetable stock
Salt and pepper if necessary
Vegetable oil for frying ingredients

Method

Simply fry the onion until soft in a pan with the vegetable oil.

Add the celery and leek and continue to cook until soft. Add the wine and reduce by half.

Add the wild garlic and cook down briefly. Add the stock and bring to the boil and when the wild garlic is soft, add the other ingredients and simply blend in a food processor until smooth.

Then pass this through a sieve to make a smooth soup, correct the seasoning and serve.
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