When spring arrives each year, it means only one thing for me: Wild Garlic Season!!
I can’t imagine spring or Easter without wild garlic to be honest.
Fun fact: I used to hate wild garlic for ages. What did change? I have no idea… One day I looked at it and I just had a craving for it and ever since then, I am a fan.
Wild garlic is so versatile, you can make almost any dish using it as a main ingredient. My favorites are wild garlic pesto or spreads, Hungarian pogácsa (scones), creamy soups such as this one, crescent rolls wild ramson filling (North American name of wild garlic) or even Easter bread!
Leek & Wild Garlic Soup
Ingredients
- 1 large leek
- 250 ml kangen water or filtered water
- ½-1 vegetable stock cube
- 100 ml soy cream
- 30 g wild garlic
- salt& pepper to taste
Instructions
- Rinse and clean the leek and wild garlic under running water.
- Slice your leek into rings and cook in water for 10 to 15 minutes, add the veggiestock cube as well.
- Transfer the leek and cooking water to a blender, add soy cream and wild garlic and puree until you get a smooth creamy blend.
- Transfer back to the pot and heat again on low heat for 2 to 3 minutes and let simmer.
- Taste and adjust seasoning with salt and pepper.
- f the soup is too thick, add a little more of the cooking water until it has the desired consistency.
