Cheese and Wild Garlic Scones.

Farmersgirl Kitchen:
makes 6-8 depending on the size of your cutter!

225g self-raising flour
1 level tsp baking powder
50g butter
100g finely grated cheese
30g wild garlic leaves, finely chopped
1 tsp of dry mustard
1/4 tsp salt
freshly ground pepper
1 egg
milk

Pre-heat the oven to 200C
Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
Stir in the cheese and the finely chopped wild garlic leaves.
Beat the egg in a bowl and add to the mixture, add enough milk to bring it together into a soft dough.
Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.
Place on a greased and floured baking tray, brush the tops with a little milk.
Bake for 10-12 minutes until the scones are golden brown.
Remove from oven and cool on a wire rack.
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Wild Garlic, Lemon & Lovage Soup.

Herbs on Saturday and a Bowl of Wild Garlic, Lemon & Lovage Soup:
Medicinally, lovage is used for stimulation of digestion and as a remedy for an upset stomach.
Lovage can also help get rid of flatulence.
It can also be used to reduce water retention and can also be used as a deodorant.
Lovage seeds, leaves and stems have a similar flavour to celery and can be used in soups, salads and rice dishes.
The leaf stalks and stem bases can be blanched and eaten as you would celery.
Lovage tea can be made from the dried leaves creating a very agreeable aroma.
The fruit and root are used as flavouring in liqueurs

Caution: Lovage should not be taken during pregnancy or if suffering from kidney disease.
Always consult a qualified medical herbalist before using it for medicinal purposes.

Wild Garlic, Lemon & Lovage Soup.
1 medium onion, finely chopped
1 bunch wild garlic, finely chopped (Or, chives finely chopped)
1/2 head celery, finely copped
2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage)
1 lemon, grated zest and juice
200g rice
1l vegetable stock
salt and pepper, to season
a little butter or vegetable oil for sweating the vegetables

- Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes.
- Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season.
Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft.
- Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.
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Asparagus and Ramp Soup.

Ingredients

2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint
Procedures

1 Cut the top inch off of each asparagus stalk.
Bring a large pot of salted water to a boil over high heat.
Have a large ice bath ready.
Add asparagus tips and cook until bright green and tender, about 1 minute.
Transfer to ice bath until chilled.
Dry carefully and reserve.
Add asparagus stalks to water and cook until bright green and tender, about 2 minutes.
Transfer to ice bath to chill.
Transfer chilled stalks to jar of a blender.

2 Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions).
Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides.
Add remaining ramps and season with salt and pepper.
Cook, stirring and tossing frequently, until tender and lightly browned.
Transfer to blender jar.
Add broth to blender.
Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

3 With blender running, slowly drizzle in olive oil.
Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

4 Transfer to a medium saucepan and heat, stirring frequently.
When ready to serve, stir in lemon juice.
Melt remaining butter in a large skillet.
Sautée ramps and asparagus tips until lightly browned then transfer to a plate.
Ladle soup into individual bowl.
Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous).
Serve immediately.

Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.
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Wild Garlic Pesto.

How to make Wild Garlic Pesto - Great British Chefs:

Wild Garlic Pesto

1 large bunch of wild garlic, washed

1 small bunch of curly parsley, washed

60gms pine nuts, toasted

60gms parmesan cheese

150mls olive oil (I mixed half extra virgin, half normal)

squeeze of lemon juice

salt and pepper

Method

Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping etc etc.
More - 8 Irresistible Wild Garlic Recipes for Your Wild Edible Adventures | Body Enlightenment Blog: A collection of thousands of articles, recipes and inspiration for healthy, happier living.:
Wild Garlic Soup (serves 4)
Ingredients:
1 large handful of wild garlic
3 cups of Celeriac or parsnip
1 cup of fennel bulb


2 stalks of celery
½ cup of Hemp Hearts, soaked nuts or avocado flesh
¼ cup of olive oil
& 1 tsp lecithin 
(both optional)
1 green chili or ½ tsp chili powder  
(optional)
1 desert spoon of white miso or a pinch of salt
4 cups of warm water
Directions:
First wash the wild garlic & chop. Scrub & cube the parsnip, fennel & celery.
Place all the other ingredients except the oil in your blender and blend until warm & smooth.
Then add the olive oil in bit by bit to emulsify the soup and give it an airy quality, leave it out if you want to minimize fats in your diet. 
Pour into warmed bowls, with a swirl of wild garlic pesto and sprinkle with some minced parsley.

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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.
----------
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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Wild Garlic.

Preserving Wild Garlic:
Treasure Trunk Lifestyles: Pickled Wild Garlic:

Wild Garlic Recipe > Pickled Wild Garlic Bulbs:
Wild Garlic Pesto And Wild Garlic Focaccia:

i live in a wild garlic forest! | Marlena Spieler:

Wild garlic pesto | Sarah Raven: "but if freezing leave out the cultivated bulb garlic."Treasure Trunk Lifestyles: Pickled Wild Garlic:

Wild Garlic Recipe > Pickled Wild Garlic Bulbs:
Wild Garlic Pesto And Wild Garlic Focaccia:

i live in a wild garlic forest! | Marlena Spieler:

Wild garlic pesto | Sarah Raven: "but if freezing leave out the cultivated bulb garlic."

Wild garlic | 21 Hospitality Group:

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Jerusalem Artichoke & Ramps Vegetable Soup.

Tartelette: Jerusalem Artichoke & Ramps Vegetable Soup And Poached Egg With Potato Hash:


Jerusalem Artichoke and Ramps Vegetable Soup
Serves 4 as a main dish
Ingredients:
1/2 pound ramps (wild leeks) (or 4-6 small leeks), cut on the bias and rinsed well
1 pound Jerusalem artichokes (peeled and quartered)
1 small head cauliflower
3 cloves garlic
4 turnips (peeled and quartered)
3 parsnips (peeled and cut into 1-inch thick rounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 or 2 oregano sprigs
1 to 2 cups water, or veggie or chicken stock

Preheat oven to 375F and position a rack in the middle.
On a large baking sheet, place the ramps and Jerusalem artichokes.
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Peel the garlic and place on the baking sheet with the cauliflower.
Finely add the turnips and parsnips to the same baking sheet.
Drizzle with the oil, salt and pepper. Place the oregano on top and roast for about 20-25 minutes. Remove the oregano
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper.

Angela Hartnett's wild garlic, courgette and mint soup recipe.

Angela Hartnett's wild garlic, courgette and mint soup recipe | Life and style | The Guardian: "Cook it quickly to retain the vibrant colour and if you fancy, finish with cheese croutons.

(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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