Wild Garlic Soup
Here in Germany, wild garlic can be found in spring everywhere in the woods, where a little sunshine comes through the trees, and it is the signal that spring is here and everything will come to life. And this wild herb can be turned into soup for our enjoyment.
Wild garlic, called Bärlauch in German, would translate to bear leeks. It is eatable and delicious, with a strong smell and taste of garlic, and can be a nice addition of taste an color in many dishes. You can use it for pesto, soups, stews, or even on top of pizza.
Today’s recipe is a creamy and velvety soup. It is very easy and apart from the wild garlic, you probably already have all the other ingredients.
Be sure to identify correctly the plant before collecting and eating it. It is used in spring, it has broad leaves that smell of garlic, some white delicate but juicy flours. The scientific name is allium ursinum. You can find more information on the internet about it, or go picking some with a person that knows it well.
Wild Garlic Soup
Ingredients
- 300 g potatoes
- 1 onion
- 2 garlic cloves
- 200 g wild garlic leaves
- 650 ml water or chicken/vegetable stock
- salt
- pepper
- oil
Instructions
- In a pot, sauté the chopped onion in some oil until softened, add the chopped garlic ant stir until fragrant.
- Add the potatoes, water (stock), salt and pepper. Boil covered until the potatoes are soft.
- Wash the wild garlic thoroughly and add it to the soup. Boil 10 minutes more.
- Remove from heat and using a immersion blender transform the soup into a smooth cream.
- Serve with a dollop of Greek yogurt or sour cream and sprinkle some croutons on top.