They say there's no such thing as a free lunch. Well perhaps there is!
Have you ever tried a bit of foraging? It's hugely satisfying to go for a walk and return with something for supper. And in these troubled times of rising living costs, it makes even more sense than normal to take up the habit! In the woods near us the wild garlic is in abundance. If you live in the city, it's pretty likely to be growing in your local park. It looks like a white bluebell, and the giveaway sign that you have the correct plant is the garlicky smell. You can eat the whole plant - bulbs, leaves and flowers (I leave the bulbs in the ground though so they can grow back next year) and it's totally delicious in all sorts of dishes.
Here are my favourites:
🍀wild garlic pesto (replace basil for wild garlic)
🍀adding the leaves to a salad
🍀chopped up fine and mashed into butter for garlic bread
🍀in this yummy soup!
Prep 5 mins | Cook 25 mins | Serves 4
- 1 onion
- 1 potato
- 1 clove garlic
- 1 stick celery (optional)
- 1 tbsp olive oil or 25g butter
- 500ml vegetable or chicken stock
- 250ml milk or plant-based equivalent
- salt and freshly ground black pepper
- 3 large handfuls of wild garlic (save the flowers to scatter on top)
- Crème fraiche, olive oil or cream to serve (optional)
- Peel and chop the onion, potato, garlic and celery.
- Heat the oil/butter in a saucepan and gently sauté the vegetables until soft but not coloured.
- Add the stock and bring to the boil.
- Reduce heat and summer for 10 minutes until the potatoes are cooked.
- Add the wild garlic and simmer until the leaves have wilted.
- Puree until smooth.
- Return to the heat and add the milk.
- Season well and serve in a nice bowl.
- Scatter with the flowers and drizzle with cream or olive oil.
Loaded with #Enerjoy! Give it a go and post some pics mention @katepercys to show me how you got on!