WHEN wild garlic is in season it’s a fantastic ingredient - and in the Isle of Man it’s free and it’s everywhere. This recipe makes a deliciously tasty soup. Maybe not the best though if you’re going out on a date after dinner!
INGREDIENTS:
250 g Manx wild garlic
50 g Manx butter
1 onion, thinly sliced
1 Manx potato, peeled and chopped into 1cm cubes
1.1 litres chicken stock
150 ml Manx double cream
METHOD:
1. melt the butter in a large pan until foaming, then add the onion and gently fry for 3-4 minutes, or until softened but not coloured. Add the chopped potato and cover with the chicken stock. Cover with a lid and simmer gently for 10-12 minutes, or until the potatoes are tender.
2. Add the wild garlic leaves and stir for about 30 seconds, until wilted. Using a stick blender, blend the soup until smooth and then pass through a fine sieve. Stir in the cream and serve immediately.
This is even better served with a poached egg and croutons with a sprinkling of crispy smoked bacon bits.
