Irish Wild Garlic Soup

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Irish Wild Garlic Soup

 

4 tablespoons butter

2 cups peeled and diced potatoes

1 cup diced onions

2 cups chopped wild garlic (bulbs and leaves)

1 teaspoon salt

Freshly ground black pepper

5 cups Homemade Chicken Stock

About 1/2 cup cream or half-and-half

Garnish: Wild garlic flowers

 

 

 

Melt the butter in a heavy saucepan. When it foams, add the potatoes, onions,

and wild garlic, and toss in the butter until well coated. Sprinkle with salt

and pepper. Cover and sweat on low heat for ten minutes. Add the stock and cook

until the vegetables are soft.

 

Puree the soup in a blender or food processor, then taste and adjust the

seasoning. Add a little cream to taste. Serve hot, sprinkled with a few wild

garlic flowers.

 

Serves 6

 

Author: Chef Davina Allen, Ballymaloe Castle, Ireland

Source: MSNBC

Formatted by Chupa Babi: 03.12.08

 

The award-winning cookbook author and culinary teacher's latest book, " A Year at

Ballymaloe Cookery School, " has over 120 recipes featuring the best of the local

produce in County Cork, where her school is located. She is known as Ireland's

Julia Child.

 

The flavorful, simple recipes Allen served up were from the spring section of

the book and highlight produce coming into season. Allen writes that, " The

approach of Spring promises new vegetables and fruits. Fresh green watercress

and tender nettles and sorrel appear, and the slightly wary students learn to

make delicious, iron-rich soups. "

 

The foods of Ireland have often been described as " bland, " primarily due to the

prolific use of potatoes and cabbage. But Allen has been doing her best to

educate people around the world that Irish cooking goes beyond those two staples

and is delicious, varied, and easy.

 

 

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