Wild about garlic

After all the floods and rain over the past few months, the weather has finely been kind to us (something has to!) and we have been having the most beautiful Spring weather.  Everything is starting to bloom and hazes of green cover the trees and hedges. We have all been encouraged (with social distancing) to go for a walk for fresh air and our physical and mental health.  The Husband and I did this yesterday, alongside a riverbank where we spotted the first of the year’s green treasures – wild garlic.  It looks like this:

A fairly low growing plant, smelling slightly of garlic/onion and the most beautiful vibrant green. Pick it when you find it and you can make wonderful soup, dips and oil.

This recipe is enough for 4 but freezes beautifully (or you can give it out to neighbours?) Not only is it delicious but also helps lower cholesterol and high blood pressure!

Wild Garlic Soup

• 1 onion sliced
• 2 – 3 potatoes (these are for thickening the soup so depends on size)
•  500 ml water
• stock cube (I use a vegetable one)
• milk/crème fraiche/cream

Saute the onion in a little butter in a large saucepan.  Add chopped potato, stock cube, and water and bring to the boil.  Cook until the potato is soft.  Lay 3 – 4 handfuls of the garlic leaves on the top and allow to wilt and cook for 2 – 3 minutes. Cool slightly and, using a hand blender, puree.  Put back into the saucepan and add milk or cream or creme fraiche to taste along with plenty of pepper.  It never lasts long in our house but will keep in the fridge for 2 – 3 days – or ladle into bags to freeze.  Serve with crusty bread and a dollop of creme fraiche.

You might like to try this, too, to add to any other flavoured oils you may have

Wild Garlic Oil – blanch several handfuls of leaves in boiling water for 5 – 10 seconds then immediately drain and toss into iced water (this keeps the colour). Drain again and wrap in an old tea towel and squeeze all the liquid out. Chop up into small pieces and put in a jam jar or bottle and top up with 150 ml of olive oil.

Garlicky green Goddess dressing

Put about 30 washed and dried garlic leaves into a food processor or blender with 300ml sour cream (if you haven’t got this creme fraiche will do or make your own by adding some lemon juice to fresh cream – leave aside for a minute or two whilst it goes thick) , the juice of half a lemon and salt and pepper.  Blitz till smooth and serve over a green s salad or use a dipping sauce for bread or crisps.