FOOD + DRINK
KEEPING IT KENTISH CONT .
Wild Garlic Soup with Cream Cheese & Chives Recipe by : Hide & Fox www . hideandfox . co . uk
Serves : 4-6
For me , wild garlic is the taste of spring . Pungent when raw , but subtle and mellow when cooked . This soup recipe is the perfect way to showcase this wild growing leaf . It ’ s easily overlooked when walking , but when you find it , no doubt there ’ ll be lots of it ! It is easy to pick and will last for up to a week in the fridge .
Note : As it grows in the wild you must wash the garlic thoroughly and check for insects and dirt . Ingredients :
• 4 banana shallots , peeled and sliced fine
• 2 cloves garlic sliced
• 50g butter
• 200g potato , peeled and diced small
• 400g chicken or vegetable stock
• 400g water
• 1 bay leaf and 2 sprigs of thyme tied into a bunch using string
• 400g wild garlic , washed and well drained
• 100g and 50g double cream and butter to finish
To Serve :
• Snipped chives
• Cream cheese
• Extra virgin olive oil
• Crusty bread rolls
Method :
1 . In a large heavy based saucepan , melt the 50g of butter and add the shallots and garlic with a nice pinch of salt . Sweat for five minutes until softened .
2 . Add the potato , stock , water , and herbs , bring to the boil , place a lid on top and simmer for 20 minutes to cook the potato . Season this base to your liking .
3 . Add the wild garlic , pushing it down with a spatula until submerged . This may seem a lot , but it will wilt down like spinach . Bring back the boil with the lid on and cook for four minutes .
4 . Transfer to the blender and blend for three minutes until completely smooth . You can use a hand blender , but you will not be able to get it so smooth . Blend in the 100g butter and double cream , season to taste and pour into warmed bowls .
5 . Add a large quenelle or spoonful of cream cheese into the soup , finish with the snipped chives and a drizzle of olive oil . And don ’ t forget to warm your crusty bread rolls through in the oven .
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