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
- 500g potatoes, steamed until tender then peeled
- half a large, white onion
- half a fennel bulb, finely sliced
- 1 leek, finely sliced
- 1 celery stalk, finely sliced
- 2 cloves of garlic, finely sliced
- 40g ginger, finely chopped
- 1 tsp black onion seeds
- 130g wild garlic, separated into stalks and leaves, both finely chopped
- 1litre vegetable stock
- 300g feta
- 150ml extra virgin olive oil
- 10 curry leaves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon carraway seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon chilli flakes
- 6 basil leaves, shredded
Instructions
To begin, make the marinated feta. Place 100 ml 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 50 ml oil and the basil leaves. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use
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 a Vitamix or blender 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