Potato, bread and wild garlic soup
- May 2007
- Serves 4
- Ready in 40 min
This subtle potato, bread and wild garlic soup recipe is just the job for those bright but cool spring days.
- Vegetarian recipes
- 10.2g (1.4g saturated)
- 53.4g (6.6g sugars)
- 3 tbsp olive oil
- 2 onions, finely diced
- 4 large (about 800g) floury potatoes, diced
- 600ml hot vegetable stock
- About 100g stale rustic bread, such as sourdough or ciabatta, torn into pieces
- 3-4 handfuls wild garlic, washed but whole
- Extra-virgin olive oil (preferably a peppery one), to serve
- 1 dried red chilli, crumbled, to serve (optional)
- Gently heat the olive oil in a large saucepan over a medium heat. Add the onions and cook, stirring occasionally, for 5 min, until soft but not browned. Stir in the potatoes and a good pinch of sea salt, cover and reduce the heat to low. Sweat for 15-20 min or until the potatoes start to look fluffy around the edges. Check they aren’t catching.
- Add the stock to the pan, increase the heat slightly and bring the soup up to a simmer but don’t boil. Simmer for 6-8 min or until the potatoes are really soft. Add the bread pieces and mash them gently into the soup. You could purée the soup or, for more texture, use a potato masher.
- Check the seasoning and thickness of the soup. Remove from the heat and add the wild garlic to wilt, or line the soup bowls with the wild garlic and then pour in the soup. Put the extra-virgin olive oil and the chilli, if using, on the table for people to help themselves. You could also garnish the soup with a grated, crumbly cheese, such as Parmesan, Pecorino or even Lancashire.
Don’t use stock cubes as these will fight with the subtlety of the wild garlic. Use home-made stock, if possible; if not, just use water.
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