Wild garlic soup
An easy and beautifully-flavored soup with ingredients you can likely find in your own backyard. We forage for wild garlic about once a year. As a kid I’d always called it “onion grass” but after researching as an adult, have found that wild garlic and wild onion are slightly different… wild garlic leaves are hollow whereas wild onion leaves are flat. If you don’t have any growing around you, you can substitute the wild garlic for green onions.
Ingredients
- 1 cup wild garlic bulbs chopped (substitute for green onion bulbs if you can’t find wild garlic)
- 2 cups potatoes, brown or russet chopped
- 1 fennel bulb 1 fennel bulb
- 8 cups chicken broth
Instructions
- Wash the garlic bulbs and chop off the tops, setting aside for later.
- Chop the fennel bulb and potatoes. Sauté the wild garlic bulbs and the chopped fennel.
- Add in about 8 cups of chicken broth and 2 cups of potatoes and simmer for about an hour.
- Meanwhile, blend the tops/grass with a few tablespoons of olive oil (not extra virgin), salt and pepper.
- Strain the solids out with a fine mesh strainer and set aside.
- When the soup is done cooking and the potatoes are soft, blend with an immersion blender until creamy and there are no lumps.
- Strain the soup with a fine mesh strainer as the bulbs are fibrous. Two rounds of straining may be necessary. Pour into a bowl and drizzle some of our chive drizzle on top.
- Season with salt and enjoy!
Video
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