Wild garlic, new potato and black onion seed soup with marinated feta

Summary

Yield
Servings
Sourcehttps://www.greatbritishchefs.com/recipes/wild-garlic-soup-recipe-marinated-feta
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Description

Anna Hansen's vibrant wild garlic soup recipe combines a host of spring flavours, with new potatoes adding a silky richness. The marinated feta crumbled over the soup is a tangy, spicy revelation, adding a new texture and flavour dimension to the dish. Blending the soup in a Vitamix creates an incredibly silky finish.

Ingredients

500 g
potatoes
1
white onion
 
fennel (half )
1
leek
1
celery
2
garlic cloves
40 g
ginger
 
Black onion seed
130 g
Wild garlic, separated into stalks and leaves ((both finely chopped))
1 l
Vegetable stock
300 g
feta
 
extra virgin olive oil
10
Curry leaves
 
fennel seeds (half )
 
Carraway seeds (half )
 
black mustard seeds (half )
 
chilli flakes (half )
6
Basil leaves, shredded

Instructions

To begin, make the marinated feta. Place 100ml of the oil in a small pan over a moderate heat and add the curry leaves and dry spices. Fry for a minute or 2 until aromatic, then remove from the heat and leave to cool

 

Pour the cooled spiced oil over the feta along with the remaining 50ml oil and the basil leaves. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use

  • 300g of feta, cut into 1cm cubes
  • basil leaves, shredded
  • 50ml of extra virgin olive oil

 

To make the wild garlic soup, sauté the onion, fennel, celery, leek, garlic and ginger in a large pan until soft. Add the wild garlic stalks and cook for a further 5 minutes

 

Add the potatoes and onion seeds, cover with vegetable stock and allow to gently simmer for 20 minutes

 

Remove from the heat, add the wild garlic leaves and stir well. Add the soup to the Vitamix and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend until smooth and season to taste

 

To serve, divide the soup between bowls and crumble over the marinated feta. Sprinkle over a few black onion seeds and garnish with wild garlic flowers

 

Notes

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