Abus Coritani Review Spring 2014 vol 6 | Página 33

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Ingredients
1. 25g butter
2. 2 (roughly 275g) medium potatoes, cut into 1cm cubes
3. 1 (about 150g) medium onion, chopped
4. 1 litre vegetable stock
5. 4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
6. 100ml double cream
Method
1. 1. Heat the butter in a large saucepan over a medium heat. When foaming, add the
potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and
cook for about 10 minutes until the vegetables are soft.
2. 2. Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes
until wilted. Immediately liquidise the soup with a hand-held stick blender, then return
to the pan, stir in the cream, taste and season. Serve hot with crusty bread.
Nutritional info
PER SERVING 291kcals, 17.8g fat (10.8g saturated), 3.7g protein, 16.4g carbs, 3.8g sugar, 1g
salt, 3.3g fibre
Chef's tip :Wild garlic is an ingredient I adore, and it’s satisfying to forage for your food. If
you live in an urban area or one deprived of woodland and can’t get it from your greengrocer,
spinach or watercress would be great instead. Freeze ...the cooled soup in a sealed plastic
container. It may discolour, but this won’t affect the flavour.
Jean d Hopman
Wild Garlic and Bacon Pasta

Olive Oil
4 rashers of bacon snipped into bite size pieces
2 cloves of garlic, finely sliced
frozen or fresh peas
handful of wild garlic leaves, chopped.
Method
Bring a large pan of water to the boil and add plenty of salt. Add the spaghetti and peas and
cook until al dente (follow the pack instructions).
Fry the bacon pieces in olive oil at a high temperature until beginning to crisp, add the crushed
garlic cloves and continue to fry but ɕ