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Wild garlic and potato soup

By March 17, 2017 , , ,

Wild garlic season is just coming into it's own this time of year, a short season of only a couple of months from late March to June. 

Not a strong as garlic bulbs itself, it has a nice depth of flavour and the leaves can be cooked similarly to spinach. Bear in mind, like spinach, a large amount will result in very little yield when cooked. It works well in mayonnaise, as a substitute for basil in pesto and with scrambled eggs. A great pairing for lamb which is also in season. 
This soup is also a flavoursome way of using up the leaves.

250g wild garlic washed thoroughly
500ml chicken or veg stock
100ml milk
10g dillisk (optional)
4 small potatoes thinly sliced
1 onion finely chopped
50g creme fraiche
Salt and pepper
Oil for frying

Fry off the onion on a low heat until soft and glossy
Pour in the stock, add the potatoes and cook for 20 minutes
Add the wild garlic, dillisk and milk and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan, add the creme fraiche and stir until incorporated
Season to taste

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