Jules our Chef made a delicious wild garlic soup today using wild garlic foraged from our ancient woodland ‘Pocketshaw’ by Vicky.
Now is the time to pick wild garlic the flavour is intense nutty, woody deliciousness.
Here’s how Jules did it !
Make 2 litres of vegetable stock using good quality stock mix such as Marigold. Bring to the boil and then add 300g of raw peeled potato. cooked thoroughly until soft add 500ml of unpasteurised, raw organic milk- we recommend Hook & Son Organic Milk.
Bring to the boil. Add 500g of wild garlic leaves and stir in. Puree in a blender add seasoning to taste, allow to cool, then reheat.
Serve with crusty bread and match with Sauvignon Blanc, other crisp fresh whites like Picpoul de Pinet and Italian whites like Vermentino or Falanghina. Even Chablis.