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Vibrant Wild Garlic Soup
by Oregano @ 2008-05-03 - 16:31:42

Now that we are in May we are nearing the end of the wild garlic season. The leaves are still looking good but as more an more flowers appear the leaf quality and growth rate will go down.

I have tried a few wild garlic soup variants and our family likes the vibrant, "in your face", simple watery soup with no cream. This is what it is:

Serves 4-8 (4 if as a main course with bread and cheese, 8 if served as a starter)

Ingredients
100 g wild garlic (rule of thumb is that if I have a 20 cm diameter colander and if I fill it with leaves it works out at very close to 100 grams)
two medium onions
a roughly 2 cm cube of ginger
1 litre vegetable stock
1 tbsp vegetable oil

 wild garlic soup jug

Method
1. Finely chop the ginger and onions (coarse chopping is fine if you use a large food processor rather than a hand blender) and sweat in the oil at a medium heat for 10 minutes
2. Wash the wild garlic leaves and rougly chop them (set a few smaller leaves aside if you want to use them for garnish)
3. Add the wild garlic, then the vegetable stock to the onions
4. Leave on the heat for about 2 minutes
5. Blend the soup until the wild garlic pieces are fairly fine. The soup will have a vibrant green colour.
6. Heat for a few more minutes then serve
7. Optionally add small leaves or wild garlic flowers as a garnish

 wild garlic soup cup

NOTE:

While wild garlic leaves are mild if wilted or cooked, the raw flower may have a strong garlic "kick"!

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Tags: onion, recipe, soup, wild garlic,

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kevinwilsonkevinwilson pro
2008-05-03 @ 19:16

we have wild garlic growing in abundance by the roadside, not far from here, so this is one recipe i will definitely try out.
thanks.

RunDontWalkRunDontWalk pro
http://menomamauk.blog.co.uk
2008-05-05 @ 02:02

Looks great and I bet it is so healthy.

some1elsesome1else [Member]
2008-05-07 @ 00:48

I love garlic, but I'm away from home and have only one hob (no oven!), a saucepan, a frying pan and a distinct lack of other kitchenware, or herbs other than ground pepper, ginger powder, cinnamon, and something I think is called sancho. I don't suppose you have any suggestions for me? I have access to simple fruit and veg and a fairly good variety of meat and seafood (I'm in Korea), as well as tomato and vegetable juice, which I've been using for sauces :)

I won't hold my breath, as I know it's not much to work with, but any ideas you have would be appreciated, thanks. :)

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OreganoOregano pro
http://outdoors.blog.co.uk
2008-05-07 @ 17:40

Well, I have never been to Korea. However I lived for a year with a single electric ring (no proper hob or oven). I bought a wok and did a lot of stir frying (works with meat, veg and fish). However an important thing was to have an electric rice cooker. That can not only cook rice but can be used as a spare pot when you do not have enough rings.

O.

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some1elsesome1else [Member]
2008-05-08 @ 09:58

Thanks, I'll look up a few different stir fry options, and do you mean that I can cook stuff other than rice in a rice cooker?

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OreganoOregano pro
http://outdoors.blog.co.uk
2008-05-08 @ 16:33

All a rice cooker is is a pot with a heating element and a thermostat which switches off the heater once the rice has absorbed the water. The heater is not that strong but it can probably simmer at least 1 kg of rice and water (depending on cooker size this can be more).

Thus you could also use a rice cooker to cook other things e.g. soup or vegetables. It will simmer fairly gently; but of course there is the limitation that you cannot adjust the heat level.

Still I do not see why with a little care it could not be a "second ring".

O.

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some1elsesome1else [Member]
2008-05-09 @ 00:29

Yeah, I'll bear that in mind, thanks :)

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QueeneMabQueeneMab [Member]
2008-05-08 @ 19:34

sounds delicious.
:)

thehomelyyearthehomelyyear pro
2008-05-08 @ 21:26

Will have to try this. Noreen won't like it though as she hates onions. There's some wild garlic growing behind our house so should be easy to gather.
Margaret (and Noreen)

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OreganoOregano pro
http://outdoors.blog.co.uk
2008-05-08 @ 22:13

The onion is just to give 'body' to what would otherwise be a too watery soup. A parsnip or potato would provide an alternative.

O.

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GilraenHGilraenH pro
http://www.gilraen.blog.co.uk
2008-05-10 @ 15:58

That looks tasty, if a little strong in flavour! Do you know that the oregano is the first herb to show signs of life in my conservatory.

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OreganoOregano pro
http://outdoors.blog.co.uk
2008-05-10 @ 18:54

Glad your oregano is showing signs of life!

If you want to try wild garlic don't be afraid of the strength. It has a fairly strong flavour raw (garlic taste with a hint of chives) but is much milder when cooked.

O.

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