|The Bothy Shop|
Wednesday, 1 June 2016
I've been making soup with it and now the flowers are almost over but there's just time to make some more wild garlic soup....and it's tasty and easy.
You just need a hand full of leaves, an onion, some potatoes and some stock.
fry the onions,add stock and chopped potatoes...boil for twenty minutes.... add washed and chopped garlic leaves , simmer a bit longer then eat or blend to make a smooth fantastically green soup.
Add a lovely swirl of cream and some fresh bread...of course made using the flour from the neighbouring Stanway water mill. To add to the colour sprinkle some finely chopped red pepper.
The smaller leaves earlier in the season have a more delicate taste but now that it's later you can always cook with half nettles and half garlic leaves.
If you'd like to read more about wild garlic then please click on Vegparadise.