It is now the end of March and a profusion of young, wild garlic leaves cover shaded river banks and woodland floors.
We are approaching the third week of COVID 19 ‘Lockdown’. I set off for my daily walk along the banks of the River Wharfe at Ilkley, to Addingham.
I spotted Sarah Walker, picking wild garlic leaves and stuffing them into a tote bag. It was a beautiful scene as she sat quietly among the garlic with trees to one side, warm sunlight shining gently on her face and beautiful Yorkshire landscape beyond.
I asked if I could take her picture and we introduced ourselves. We observed social distancing rules while I asked what she was going to make with the wild garlic and took her photograph. She said “Oh a simple soup”. I pressed her for her recipe (below).
On my way home I picked a large bunch of wild garlic leaves and made Sarah’s soup with a side of cheesy garlic and herb toast.
Serves 4
Ingredients
1 large onion, chopped
1-2 tablespoon oil
1 large carrot, peeled and diced
2 sticks celery, diced
1 potato, diced. Peel if you like
1l vegetable stock
1 large bunch of young wild garlic leaves, washed and roughly chopped
1 tsp of fresh lemon juice
salt and pepper to taste
toasted pumpkin seeds
1/2 tsp of lemon zest
For the cheesy garlic and coriander toast
4 slices of sourdough bread
2 tbsp French mustard
100g grated, good quality Cheddar cheese
1 large clove garlic, finely chopped or crushed.
2 tbsp fresh chopped herbs such as coriander, chives, parsley
salt and pepper to taste
Method
Place the olive oil and onion in a large saucepan and sweat gently until soft and just beginning to colour. Add the carrot, celery and potatoes and continue to cook. Add the vegetable stock and simmer for a further 10 minutes. All the vegetables should be soft and well cooked.
Add the chopped wild garlic and cook for a couple of minutes. Take the soup from the heat and cool for a few minutes. Process the soup using a stick blender, liquidiser or food processor. Taste and season with salt pepper and lemon juice according to your taste.
To make the cheesy, garlic and herb toast
Preheat a grill.
Mix the grated cheese, French mustard, garlic and chopped herbs together. Place the bread on a baking tray and gently toast each side. Remove the baking sheet and toast from the grill. Spread the cheese mixture on each slice of toast and return to the grill. Cook until the cheese is melted and bubbling.
Serve the soup with a scattering of toasted pumpkin seeds, lemon zest and a slice of chees on toast.
