Sunday, April 8, 2012

Dermie's Recipe: Wild Garlic & Ginger Soup

Wild Garlic will be coming to an end until next year in the coming weeks, so cease the opportunity while you can and try this delicious Wild Garlic and Ginger Soup. It's quick, easy and most of all it will certainly make an impression on those who pop by for some light lunch. You can also have a day out with friends or family and go foraging for some Wild Garlic; I got mine in Kinsale, Co. Cork while enjoying my Spring evening walk.

Shopping List:

-50g Butter.
-140g Chopped Fresh Onions.
-250g Potatoes scrubbed, peeled and diced.
-100g (or 2 generous cups) of Wild garlic bulbs and leaves roughly chopped.
-2 teaspoons of sea salt.
-A good pinch of black pepper.
-2cm cube of ginger finely chopped.
-1 litre of chicken stock (alternatively use vegetable stock).
-120ml Cream (or 60ml milk with 60ml of cream).

The Magic:

Melt the butter in a suitable saucepan, when it bubbles add in the onions, potatoes, wild garlic, ginger and sprinkle in the salt and pepper. Cover with either a used butter wrapper or cut out a piece of lightly buttered parchment paper and sweat for ten minutes over a gentle heat. Then add the stock and cook until the vegetables are soft. Purée the soup with a handheld blender or a food processor. Taste and adjust seasoning if necessary. The soup should have a hearty green colour with fine pieces of wild garlic.

To Serve:

If you like to be funky, serve the soup in cups with saucers of your very best fine china, placing any remanding soup in a serving jug for that homely rustic effect.

I serve this soup in my very wide large soup bowl, with a dollop of crème fraîche, a drizzle of the finest Olive Oil in my cupboard and garnish with a few Wild Garlic bulbs. This soup will leave you feeling rejuvenated with the ginger teasing out the delicious flavour of the Wild Garlic- the perfect match.

Top Tip: Try equal quantities of Wild Garlic with Ginger and purée for a marinade. This marinade is delicious over some fresh organic chicken.