My mother is massively into gardening and always has been, but her way of gardening has changed over the years. When I was little we had the best garden a child could ever had, because my mother grew just about anything, so you could just walk around the garden munching on fruit and berries all the time.
We had two types of cherries, two types of plums (the yellow ones were the best), strawberries, wild strawberries, serveral types of raspberries, currants, goose berries, black berries, tay berries and so on. Plus we grew lots of vegetables and I got my own vegetable patch to grow as well.
My grandmother’s garden was similar and I used to pick strawberries and eat sorrel that I picked myself while my grandmother was gardening. All this foraging as a child and my time as a scout has made me realise how much nice things nature has to offer, and at this time of year wild garlic is one of the best things you can find in the woods (or my mother’s garden).
Although mother still grows lots of edible things it is less now that I’m not there to munch away every day of the summer. Instead the garden is a lot more grown up in terms of style and incredibly pretty.
But back to the wild garlic. I have used it in mayonnaise before, which is divine and together with lightly cooked asparagus and parmesan it makes and incredible starter, but I decided to try my mother’s soup recipe with the wild garlic this time.
The ‘recipe’ is more of a sketch really as I was told no measurements, but use your own judgment and make the soup your way. Just don’t add too much stock to begin with, you can always add more later.
Mother’s wild garlic soup – a sketch
a large bunch wild garlic leaves
mild olive oil
vegetable or chicken stock
maizena (corn starch) or other thickening agent
salt, white pepper
Fry the wild garlic leaves in the oil until it has wilted. Add the stock and bring to the boil. Blend the soup smooth with a stick blender, add cream and maizena and bring to the boil again. Cook until ut thickens. Season to taste.