We are making the must of the wild garlic and the warm weather.
A cool soup for a warm day!
Wild garlic vichyssoise, Parmesan cream and Wild garlic oil
For the soup. Serves 4 as a starter.
3 Tablespoons butter
6 Leeks white parts only finely chopped
2 Medium sized floury potatoes chopped into small cubes
16 Wild garlic leaves finely chopped
230ml Double cream
230ml Vegetable stock
In a large, heavy bottom pan, melt the butter over medium heat. Once butter is melted, add the leeks and cook gently for 5 minutes, making sure they are soft but do not take on any color. Add potatoes and wild garlic. Cook for a minute or two, stirring a few times. Add the stock and bring to the boil, reduce the heat and simmer for about 30 mins, or until the potatoes are very soft. Puree the soup and then pass it through a sieve to make it super smooth.
Return to a pan and stir in the cream. Season with salt and pepper, bring to a simmer and cook for 5 mins. Take off the heat and cool, then chill.
Serve cold with parmesan cream (see below), Wild garlic oil (see below) and a scattering of Wild garlic flowers.
Parmesan Cream. Makes more than you need for this recipe but you can store it in the fridge for a few days and use it with pasta sauces etc.
200ml double cream
Parmesan rinds, about 10 cm square in total.
These are just what you have left over after you have grated all the cheese. I never want to throw them out but never do much with them. This proves they were worth saving!!
Put the cream and cheese into a small saucepan and simmer until thick. Remove the cheese pieces and season the cream with salt to taste.
Wild garlic oil. Makes more than you need for this recipe but will store in the fridge for up to 2 weeks.
100ml Olive oil
10 wild garlic leaves finely chopped
Blend oil and garlic together, allow to sit for 30 minutes and then pass through a sieve.