Remember folks, every new subscriber between my 500 sub' milestone and 1500 will see a tree planted. See this video for more details - • 500 subscriber milesto...
After making a big pan of potato and wild garlic soup using the leaves of the Allium, this time, I knocked up another batch but using the wild garlic bulbs. For a hint of green in the soup, I decided to use some wood sorrel.
An ad hoc recipe turned out better than I thought.
The plan was to boil it up in the woods on an open fire for a hint of wood smoke and adding in some fine chopped wood sorrel. As it happened, rain stopped play and I was unable to light up an open fire and tend to it in the time I had. So, I took home the wood sorrel and got a finer end product by putting it all through the blender.
A spot of dry weather saw me at the last minute going out to a quiet spot I know aside the local river and boiling up the soup on a camping stove. so, a compromise.
Dunking bread in the soup and washing it all down with a mug of camping stove tea was just the job :)
My recipe was 750g of potatoes, chopped then boiled for 25 mins along with 100g of wild garlic bulbs, to soften in 1.5 litres of water including a veg' stock cube. This reduced to about 1.2 litres.
I then put the lot in a food blender and blitzed until smooth. I didn't have the wood sorrel to hand at that point but if I had, I'd have blended it at the same time. 2 good handfuls so, circa one handful per litre of water.
When I make this soup again, I'll double the wild garlic to 200g, make it 1.75 litres of water and a kilo of spuds plus, 3 handfuls of wood sorrel. I'm greedy and don't do small portions, but this amount I made would have served 4 people, just.