It’s that time of the year for foraging and ‘Wild Garlic’ has spruced in abundances. Here is an amazing ‘Wild Garlic Veloute/ Soup’ which is a completely ‘Whole Food Plant Based’.
Recipe & Video here, if anyone is interested… https://youtu.be/sRiSpgi4lbA
Prep 15 mins Cook 10 mins.
Serves 4.
MAIN INGREDIENTS.
approx 200g wild garlic leaves.
2-3 shallots.
500ml vegetable stock.
Seasoning.
GARNISH.
Wild garlic flowers.
Vegan crème fraiche.
METHOD.
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Heat some water in a large soup pan over medium heat.
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Chop up the shallots and add to your pan, then simmer until softened (roughly 5-10 minutes).
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Chop up any additional wild garlic stalks and/ or foraged greens and add.
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Add the vegetable stock and bring to a boil.
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Roughly chop up the wild garlic leaves, then educe the heat to low and simmer for 15 minutes.
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Remove from heat and let cool slightly.
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Puree the soup in a blender or food processor until smooth.
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Season with salt and pepper to taste.
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Heat the soup over low heat until warmed through.
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Garnish with wild garlic flowers.
Serve hot.
by HibbertUK