yess! YESS! It’s finally back! Every year I can’t wait for the wild garlic to come back in season. I absolutely love it! And it’s really a pity that it’s available only for such a short time. I must admit, I ate this soup in a restaurant near home, liked it so much that I had to recreate it myself…. It didn’t come out exactly like the one in the restaurant (I didn’t have the proper tools to do it, sadly…*sending a message here*), but very good nevertheless.
- wild garlic
- vegetable stock
- cooked potato
- olive oil
- chop an onion and 2 cloves of garlic and put them in a pan with a drizzle of olive oil;
- when the onion softened, add the vegetable stock and the cream and let it reduce;
- add the cooked potato, the wild garlic and put in the mixer;
- for the pesto: put in the blender a little bit of wild garlic, some almonds, salt and pepper and olive oil.