The wild garlic season is short; soon after flowering, wild garlic dies back. If you are fortunate, you may be able to forage early wild mint. Forage both to make this delicious minted pea and wild garlic soup from The Forager's Handbook.
What to forage and find:
100g wild garlic stalks
1 tablespoon olive oil
Knob of butter
275g scrubbed new potatoes
1 litre vegetable stock
150g freshly shelled peas
3 mint leaves, finely shredded
Freshly ground black pepper
A handful of wild garlic flowers
Serves 4
What to do:
1. Wash and finely slice the wild garlic stalks.
2. Heat the oil and butter in a saucepan and cook the ramps over low heat for 1 minute.
3. Cut the new potatoes into small pieces and cook with the ramps for another 1–2 minutes, stirring often.
4. Add 800ml of the stock and bring to a boil. Cover the pan and simmer for 8–10 minutes until the potatoes are soft.
5. Add the peas and mint, and simmer for another 3 minutes to cook the peas.
6. Remove the pan from the heat, and allow it to cool for a minute.
7. Blend the peas and potatoes in a food processor, and return to the pan, or use a hand blender.
8. Use the remainder of the stock to rinse around the food processor bowl, and add enough to the saucepan to reach the desired consistency.
9. Heat over low heat to warm through, season with freshly ground pepper, and serve as soon as possible in warm bowls. Scatter wild garlic flowers over the soup just prior to serving. If you wish, decorate with a swirl of crème fraîche.
This recipe is from The Forager's Kitchen Handbook by Fiona Bird. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.