Foraging is great way to get outside, into nature and also to bag yourself some free ingredients for cooking. We’re lucky in this areas to have a vast array of hedgerows, coast and woodlands where lots of common, easily foraged food grow. So after seeking out some wild garlic in Carlton Woods and grabbing some potatoes from Sax Community Fridge, I switched the hob on and rustled up a delicious spring soup.
- 500g potatoes
- 1 leek
- 1 small onion
- A handful of wild garlic
- Vegetable stock
- 300ml cream
Chop and brown the leek and onion in a pan with some cooking oil, before adding the roughly chopped potatoes. Pour in roughly 1 litre of vegetable stock and leave on a low heat until the potatoes are cooked all the way through. Wash and add the wild garlic and leave on the hob for a further 5 minutes. Remove from the heat and allow the soup to cool a little.
Add in the cream (save a little for decoration if you’re feeling fancy!) and blitz with a blender until the soup is smooth. Add more stock or a little milk if needed to achieve your preferred consistency.