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The best wild garlic soup! (traditional method & Thermomix)
Description
It's wild garlic season! If you live in the countryside, you may have come across these bright green mats of leaves in the undergrowth, with their subtle garlic scent. A favourite in the kitchen for its mild, fresh flavour, wild garlic doesn't give you bad breath and works wonders in soup, pesto or vegetarian dishes. Here's my favourite recipe, which is easy to make both in the pan and with the Thermomix. It makes a refined starter for your spring meals.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
Preparation
1. Heat the olive oil in a saucepan. Add the onion and potato and fry over a medium heat for about 6 minutes, without browning.
2. Add the chopped garlic and continue cooking for 1 to 2 minutes.
3. Pour in the vegetable stock and bring to the boil. Cover and simmer for around 14 minutes, until the vegetables are tender.
4. Add the wild garlic and cook for a further 6 minutes.
5. Blend the soup with an immersion blender until smooth.
6. Add the crème fraîche, season with salt and pepper and serve hot.
7. Decorate with a few drops of liquid cream and, if you have any, edible wild garlic flowers.
THERMOMIX® METHOD
Thermomix method
1. Place the oil, onion and potato in the bowl. Fry for 6 min / Varoma / reverse / speed 0.5.
2. Add the garlic and continue cooking for 2 mins / Varoma / reverse / speed 0.5.
3. Pour in 1 l of vegetable stock and cook for 14 min / 100°C / speed 0.5.
4. Add the wild garlic and cook for a further 6 min / 100°C / speed 0.5.
5. Blend gradually for 1 min / speed 3-8.
6. Add the salt, pepper and crème fraîche. Blend for 10 sec / speed 3.5.
7. Serve with drops of cream and wild garlic flowers (optional)...
