The excitement of wild food doesn't stop at the finding of it. There is an intensity of Flavor
that is often missing in the cultivated or farmed equivalent
Potatoes , Sliced 3
Pints Chicken Stock, Or Water 1 Liters / 1 1/2
Salt & Pepper To taste
Butter 25 G/1 Oz
Onion Sliced 2
A colander full of washed wild garlic
25 g Butter
Slices of Day-Old Country Style Bread,
3 Torn Into Rough Cubes
1- Place the potatoes in a saucepan with the stock or water, a strip of lemon zest and plenty of salt and pepper. Simmer for 10-15 minutes.
2- Meanwhile , melt the butter in another saucepan and cook the onions over a low heat until soft.
turn up the heat, add the wild garlic, a little lemon juice, salt, pepper and nutmeg and cook until the garlic has wilted considerably.
3- Add to the potatoes and stock and simmer together for 5 minutes, then puree in a liquidizer.
to Make the croutons, melt the butter in a frying pan and fry the bread until it is crisp and golden.
Serve the soup with a swirl of sour cream and the buttery croutons.