A Kitchen Full of Wild Garlic

I’m here in the gorgeous Kit Stone Kitchens showroom in Marlborough doing Easter Cookery Demonstrations and I must admit that I’m absolutely jealous. I want a Kit Stone Kitchen in each of the rooms of my house!!

Having gotten nowhere yesterday with some ad hoc foraging, I went to Secretts Farm Shop in Milford and bought some wild garlic. So far today I have made three batches of fabulous Wild Garlic Soup from a recipe I adapted from The Wild Food Blog. Yummy and all natural, wild garlic has a subtle garlic taste yet a strong garlic aroma. Delicious soup!

Here is my Thermomix recipe:

Wild Garlic Soup – Thermomix style

Recipe courtesy of The Wild Cooks Blog. Adapted for Thermomix by Madame Thermomix. Serves 4.

Ingredients
1 white onion, peeled and quartered
1 leek, washed and cut into 3 cm lengths
2 sticks of celery, washed and cut into 3 cm lengths
15 g olive or vegetable oil
130 g white wine
100g of wild garlic (about two large handfuls), roughly chopped, well washed and spun dry.
600 g chicken or vegetable stock
Salt and pepper
Juice of half a small lemon
Double cream to garnish (optional)

Method

1. Chop onion, leek and celery pieces 3 seconds/Speed 5. Scrape sides of TM bowl with spatula.
2. Weigh in oil and cook 3 minutes/100 ° C/ Speed Spoon.
3. Weigh in the white wine. With the Measuring cup at an angle to let steam escape, cook 4 minutes/Varoma setting/Speed Spoon or until liquid has reduced by half.
4. Add the wild garlic and cook 1 minute/100 ° C/Speed 1 to wilt the leaves. Add the stock and cook 12 minutes/100 ° C/Speed 1. (For TM5, Cook 14 minutes/100 ° C/Speed 1.)
5. Blend 2 minutes/100 ° C/Speed 10 ( TM5: Blend 2 minutes/Speed 10), adding the lemon juice by squeezing it onto the lid. Watch the juice flow through the gap and keep the pips from dropping into the bowl! (Clever Thermomix!)
6. Check seasoning; add salt & pepper if desired. Optional: serve with a dollop of double cream to garnish.

Bon appetit !

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