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Wild Garlic Soup

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

Serves 4

Potatoes , Sliced 3
Pints Chicken Stock, Or Water 1 Liters / 1 1/2
Lemon 1
Salt & Pepper To taste
Butter 25 G/1 Oz
Onion Sliced 2
A colander full of washed wild garlic 
Grated Nutmeg
Sour Cream 

Croutons

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. 



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