What do you do when spring arrives? You go foraging!
It can be very therapeutic going into the woods: I love the stillness, the peace you can find there; it is very calming for the mind like a meditation.
With the arrival of spring the woods are loaded with very tasty leaves waiting there to be picked and turned into nice meals.
A popular one which grows wild in Europe and Asia known for its stimulating, detoxing and antiseptic properties is wild garlic or called properly "Allium Ursinum" deriving from the bears which, according to legend, at the end of the period of hibernation feed on these leaves to purify the body after their long winter's sleep.
The leaves are 20-40 cm long, have a long oval shape and shrink in a long stalk and have a white flower. Their most important characteristic is that they have a pungent smell of garlic. That's why they are easily distinguished from the toxic leaves of the Lily of the Valley which are harder and the top part of the leaf is opaque while that below is glossy. Wild garlic leaves are the opposite: the shiny side is on the top while underneath they are opaque.
Many people make pesto out this plant or they use them to flavour boiled potatoes, they make sauces, flavour oils, enrich meats or fish or they add them to salads. This leaf is aromatic without being too overpowering which makes it very interesting and pleasant.
I decided to make a soup as it still feels cold outside and we still need to eat comfort food - when will summer arrive!
- Prep Time : 40 minutes
- Cook Time : 35 minutes
All the vegetables you need are: wild garlic, 1 stick of celery, 2 carrots. 1 large potato, 1 small onion
Chop them roughly into pieces, put them in large pot and cover them up with cold water. Add salt and pepper and the stock cube
Cook for 35 minutes then whiz the vegetables into a puree
Add 2 tbsp of olive oil and plenty of Parmesan cheese. Enjoy this healthy and tasty soup with lots of fresh crunchy bread!