We asked our wonderful Head Chef, Mark, if he had any seasonal recipes to share on our blog... How about a nice seasonal soup of foraged wild garlic?
You can find wild garlic in most woodlands or riverbanks this time of year, easily recognisable by its long leaf and as we get towards mid-march, may time its delicate white flower. If youre not sure if its garlic simply break off a leaf and crush it between your fingers, you’ll soon recognise the smell.
- 25g butter
- 2 (roughly 275g) medium potatoes, cut into 1cm cubes
- 1 (about 150g) medium onion, chopped
- 1 litre vegetable stock
- 4 big handfuls (about 200g) of wild garlic leaves, chopped
- 100ml double cream
- Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
- Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread.
Chefs top tip:
If you are lucky enough to have a plentiful supply of wild garlic you can always make the soup in bulk and freeze,
So you can enjoy a taste of spring throughout the year
We couldn't be happier with the food Mark produces for our lovely guests and the fantastic menu he has put together for us. If you're interested in finding out the range of dishes our team create, you can find our menu here.