Wild Garlic and Stilton Soup

30 mins

4 servings

Pudding
Potato Soup

Introduction

Great to forage for Wild Garlic it can be found in the wood around May time as is often interspersed with Blue Bells – the soup itself is a lovely colour from the fresh Wild Garlic. Leftover leaves blitz and freeze.

Oven temperature

N/A

Steps

  1. Prepare vegetables by chopping onion, peel and dice potatoes, chop leaves.

  2. Melt butter and sauté onions until soft but not coloured.

  3. Add stock and potatoes to the pan and simmer gently until potatoes cooked.

  4. Add wild garlic leaves for a couple of minutes.

  5. Blitz really well you don’t want the garlic leaves to be – slimy!

  6. Add crumbles stilton and let it melt into warm soup.

  7. Add seasoning to taste.

  8. Add cream and warm until just about to boil. And serve in warmed bowls.

Cooks tips

Make sure that you blitz well as the leaves need to be broken down well, so they are not slimy.

Serve with

Warm crusty bread

Wine pairing

Potato Soup

Ingredients

  • 40g butter

  • I onion

  • 3 medium potatoes

  • 1.5ltr good stock

  • 300g wild garlic leaves

  • 50g stilton cheese

  • 100ml; double cream

  • seasonings

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