I picked these on that glorious ramble around Crowan on Sunday, it was a hunting gathering kind a day.
Wild garlic soup – a restorative soup for people who need a little pick me up! I tried this recipe for lunch today and loved it, make sure you pick the wild garlic (ramsons) before flowering, else they can have an acid taste.
2 tbsp extra-virgin olive oil
1 (about 270g) potato, peeled and chopped
1 (about 240g) onion, roughly chopped
180g wild garlic, roughly chopped
500ml vegetable stock
Creme fraiche or double cream to serve
Heat olive oil in a large saucepan over medium heat. Add potato, onion and seasoning. Saute for 5 minutes, add wild garlic and cook, stirring, for 5 minutes until softened. Add stock to cover and cook for 40 minutes. Cool slightly, then blend in a food processor or use magic wand and serve with creme fraiche stirred in gently
recipe taken from Jamie Oliver’s magazine.