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This velvety harbinger of spring combines the intense flavor of wild garlic with the creamy texture of potatoes to create a vibrant green soup. The perfect balance between the delicate aroma of wild garlic and the mild base makes this dish a special taste experience.
When I first made this soup with self foraged wild garlic, I was amazed by the intensity of the flavors.
Carefully Selected Ingredients
- Wild garlic: Freshly gathered for optimal flavor
- Potatoes: Waxy variety for velvety consistency
- Onions: Sweet for a mild base
- Coconut milk: Provides creaminess without heaviness
- Pine nuts: For nutty crunch
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Detailed Preparation
- Wild Garlic Preparation:
- Wash leaves carefully. Roughly chop. Remove stems. Preserve color.
- Vegetable Base:
- Sauté onions until translucent. Dice potatoes. Finely chop garlic. Gently sweat.
- Soup Production:
- Cook vegetables gently. Briefly cook wild garlic. Carefully purée. Adjust consistency.
- Finalization:
- Stir in coconut milk. Toast pine nuts. Adjust seasonings. Arrange decoratively.
In my kitchen, this soup marks the beginning of spring. The vibrant green color and delicate aroma make it something special.
Perfect Accompaniments
Serve the soup with crispy sourdough bread. A dollop of crème fraîche adds extra creaminess. Toasted pine nuts provide crunch. For a complete meal, a small salad with wild herbs is suitable.
Creative Variations
The basic version can be wonderfully adapted. Sweet potatoes instead of regular potatoes add a sweet note. Beluga lentils make the soup more protein rich. A version with parsnips creates earthy flavors. For extra freshness, a splash of lemon juice is suitable.
Optimal Storage
The soup keeps refrigerated for up to three days. When reheating, do not boil to preserve the aroma. Freezing is possible, but it tastes best fresh. The color is preserved.
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Foraging Tips
Gather wild garlic only from safe locations. Be aware of the risk of confusion with lily of the valley. Best collected in the morning when the leaves are still fresh. Harvest sustainably and do not take too much from one spot.
Healthy Adaptations
The soup is naturally rich in nutrients. Additional vegetables increase the vitamin content. Chickpeas make it more filling. These variations make the dish even more balanced.
After many experiments with wild herb soups, this version has proven to be the perfect balance between effort and flavor. The combination of fresh wild garlic and creamy base makes this soup a spring classic. I find it particularly fascinating how a simple wild herb can create such a flavorful dish.
Frequently Asked Questions
- → How do I identify wild garlic?
- Wild garlic has broad, pointed leaves and smells strongly of garlic. Important: Never collect it without being absolutely certain of identification!
- → Can I use dried wild garlic instead?
- Fresh wild garlic is much better as dried loses much of its flavor. If using dried, you'll need to adjust the quantity accordingly.
- → Can I freeze this soup?
- Yes, freeze without adding coconut milk/cream. Add these after thawing and reheating for best results.
- → When is wild garlic in season?
- From March to May, when the leaves are young and tender, is the best time to harvest wild garlic.
- → Do I have to use pine nuts?
- No, they can be omitted or replaced with other seeds or nuts like walnuts or pumpkin seeds.