Just one spoonful of this wild garlic soup transports me back to the forest floor where I picked the garlic. I have added a topping of toasted almonds. You could use hazelnuts, brazil nuts or pine nuts instead, and replace the wild garlic with spinach or watercress.
300g potatoes, peeled and roughly chopped
100g onions, roughly chopped
1 litre hot chicken or vegetable stock
200g wild garlic leaves, thoroughly washed and chopped
100ml double cream
sea salt and freshly ground black pepper
FOR THE TOPPING
50g blanched almonds, toasted and chopped
80g sheep’s cheese, such as feta, crumbled
80ml extra virgin olive oil
wild garlic flowers, thoroughly washed, to garnish (optional)
1. Place a heavy-based saucepan over a medium heat and add the butter. Once the butter has melted, add the potatoes and onions, stir well and cover the pan with a lid. Reduce the heat to low and leave the vegetables to sweat for about 10 minutes, stirring occasionally.
2. Add the hot stock and wild garlic leaves then bring to the boil. Reduce the heat and simmer, uncovered, for about 10 minutes until the potatoes are tender.
3. Transfer the soup to a blender or food processor, or use a hand blender, and whiz to a smooth consistency.
4. Return the soup to the saucepan and season with salt and pepper. Stir in the double cream and place over a medium heat for 2 minutes to warm through.
5. Meanwhile, for the topping, mix the almonds, sheep’s cheese and extra virgin olive oil together in a small bowl.
6. Pour the soup into warmed bowls, spoon the almond and sheep’s cheese mixture on top of each serving and sprinkle with wild garlic flowers to garnish.
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Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15