Wild Garlic Soup
With minimal ingredients and little preparation, this recipe is a delicious way to make the most of this season’s wild garlic glut.
Note: Adding the wild garlic leaves to the soup just before blending ensures a delicate taste and a vibrant green colour.
2 medium shallots, finely chopped
120g wild garlic, rinsed
2 tbsp rapeseed oil
220g new potatoes, washed and roughly chopped
1 litre good quality chicken stock
Truffle oil, for drizzling
In a large pot, sauté the shallots in oil till translucent. Add the potatoes and cook for a further 10 minutes.
Add the chicken stock to the pot, bring to a gentle simmer for around 15 minutes till the potatoes are soft.
Add the wild garlic to the liquid and stir to ensure everything is incorporated. Using a hand blender, blitz till smooth in consistency. Season to taste and set aside.
Using a pestle and mortar, gentle break the hazelnuts and dry toast the nuts in a hot pan.
Serve the soup in hot bowls garnished with the toasted hazelnuts and a drizzle of truffle oil.