Cooking

Lucy Madden's Wild Garlic Soup

Gardener, food writer and one of the powerhouse team behind the sublime Hilton Park, Lucy Madden's cooking is as singular as everything else this gifted woman does. Here is what Mrs Madden does with wild garlic. (See also Stay Tuned).

Quantities are a little imprecise; it all depends how you feel on the day...

For 4 people:
2 tablespoons oil or butter
1 medium onion, diced
2 medium potatoes, diced
2 cloves garlic, chopped
Large handful of wild garlic leaves (approximately 12oz)
Sea salt and freshly ground black pepper
2 pints good vegetable or chicken stock

Heat the oil or butter and gently cook the onion, potatoes and garlic cloves until translucent.

Add the wild garlic leaves and raise the heat slightly to wilt them.

Season and pour over the stock.

Bring to the boil and simmer until the vegetables are very soft.

Liquidise and serve with a few white garlic flowers as a garnish.

Photo from Wild Food by Roger Phillips