Leek and Potato Soup with Wild Garlic Pesto
Perfect for a seasonal harvest of wild garlic. A simple, slow soup that relies on its good ingredients to shine through. If you're keen to get your hands on some wild garlic there are a number of guides on how to forage for ramsons, as they're technically known. The woodland trust has provided a list of 7 top tips to find it - just make sure you don't mistake Lily of the Valley! You can also buy it between March and June at farmers' markets and online.
Written by
Bea Kabiri
Serves: 4-6
Cooking time: 45 minutes
Ingredients:
Soup
1 tbsp organic butter
2 leeks, thinly sliced
1 bunch of wild garlic stems (set leaves aside for pesto)
1 kg white potato, thinly sliced
- 1 pouch (324g) organic chicken bone broth
raw apple cider vinegar (with mother)
salt (pink or sea)
ground white pepper
nutmeg
Pesto
1 bunch (approx. 70g) wild garlic leaves, chopped
small handful toasted walnuts
15g parmesan, grated
1 splash extra virgin olive oil
sea salt
black pepper
zest and juice of half a lemon
Method:
- Slowly heat the fat in a heavy-based large saucepan.
- Gently soften the leeks and wild garlic stems in the butter for about 10 minutes until translucent.
- Add in the potatoes and cook slowly in butter for about 30 mins, stirring occasionally.
- Add the chicken bone broth, water, salt and white pepper. Bring to a boil, reduce heat and simmer and cover until the potato is soft (approx 10 mins).
- Grind the pesto ingredients in a pestle and mortar or food processor. The recipe is just a guideline - adjust the flavour and consistency to taste!
- Blend the soup until it's velvety smooth, adding more water to thin if necessary, and salt, white pepper and raw apple cider vinegar to taste.
- Serve with a fresh grating of nutmeg and the wild garlic pesto.
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Free-Range Organic Chicken Bone Broth
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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