Wild Garlic and Stilton Soup
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.
Prepare vegetables by chopping onion, peel and dice potatoes, chop leaves.
Melt butter and sauté onions until soft but not coloured.
Add stock and potatoes to the pan and simmer gently until potatoes cooked.
Add wild garlic leaves for a couple of minutes.
Blitz really well you don’t want the garlic leaves to be – slimy!
Add crumbles stilton and let it melt into warm soup.
Add seasoning to taste.
Add cream and warm until just about to boil. And serve in warmed bowls.
Make sure that you blitz well as the leaves need to be broken down well, so they are not slimy.
Warm crusty bread
3 medium potatoes
1.5ltr good stock
300g wild garlic leaves
50g stilton cheese
100ml; double cream