Wild garlic soup
A really easy way to use up lots of fresh (or frozen) wild garlic (or any other Allium). And perfect given it’s still hecking cold 😂
I use a pretty standard soup base - onion, potato, carrot, water, and a dash of cream. I simply sautée down onion till caramelised, then sweat the rest off and add water to cook till soft. Any vegetable soup recipe or variation works! Celery, celeriac, swede, parsnip, etc are all great additions - I’d avoid stronger flavours that would compete, but you could also just use wild garlic as a flavouring rather than as the main flavour too.
The key is to add wild garlic at the very end - the leaves lose flavour very fast when heated, so I add in once the soup is done cooking, turn the heat off, then add in and blend up. This also maximises the bright green colour.
I do similarly when using wild garlic in other cooking - a dash at the very end.
That’s all there is to it - a really fun and easy way to get the most out of wild garlic in soups 🌱