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Wild Garlic is in season now at the beginning of March.

The only place I’ve seen it growing near here is at Peatlands park where along the one of the paths it grows in abundance and is identifiable by the district aroma of garlic as you pass by and the little white flowers when they come out.

This lot I saw in Borough Market in London recently. It’s only around for a short while and makes a delicious and nutritious soup or pesto.

Here is my recipe for Wild Garlic Soup:

Really simple and delicious. It should be a lovely bright green.

Serves 4
Wee Buns Cookery School

Ingredients

  • 2 onions, peeled and chopped
  • 2 Maris Piper potatoes, peeled and cut in chunks
  • knob of butter
  • 1.2 litres vegetable or chicken stock
  • 350g wild garlic leaves, well washed
  • olive oil
  • salt and pepper

Method

  1. Heat a few tablespoons of olive oil in a heavy based saucepan, add the onions and butter and cook gently until soft and light golden.
  2. Add the potatoes, season with salt and pepper, toss around with the onions and cook for a few minutes then add the stock.
  3. Bring to the boil and then simmer gently until the potatoes are tender.
  4. Add the wild garlic and simmer for just a minute or two until all the garlic is wilted.
  5. Remove form the heat and blend until really smooth.
  6. Taste and check the seasoning.
  7. Serve in warm bowls as is or with a dollop of créme fraíche or cream.
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