Wild Garlic Soup

 

I used some of the Ramsons (wild garlic) I'd picked on yesterdays walk over the Purbecks to make a meal, cream of wild garlic soup and some wild garlic and cheese scones. Both soup and scone turned out well and tasted lovely, although the term 'garlicky' can not be over stated. Simple though, both in under 30 mins.

For the soup. (20g butter, 2 or 3 medium potatoes, cut into sm cubes, 1 medium onion, chopped, 1 litre stock, 3 or 4 handfuls of chopped wild garlic leaves, 100ml cream, salt and pepper to taste) Melt the butter, added the chopped potato and onion and saute until softened, add your stock, simmer for a while, add chopped wild garlic and heat through for a few minutes, blend with a hand blender, serve with cream.

For 6 scones. (175g self raising flour, 80g grated mature cheddar cheese, 25g butter, 1 egg beaten, 3 tbsp of milk, pinch of salt, a good pinch of cayenne, 1 tsp of mustard powder, a hand full of chopped wild garlic) Mix the flour, salt, cayenne, mustard powder, rub in the butter to a crumble, add cheese and wild garlic, mix with beaten egg and milk, roll dough to 2.5cm thick and cut into rounds, place on a greased baking sheet and bake for 15 to 20 minutes at 200c.

 

Mmmm garlicky :o)