Wild Garlic for Chefs is a sign that better weather is on the way, with the season of blood oranges almost over and beautiful forced rhubarb bang in season, the lighter seasons produce is on the horizon. Asparagus will be knocking on the door soon, followed by morels and all things spring!
My first experience of wild garlic was whilst visiting Devon with my wife on a sleepy day off (many years ago!). We were working in a 2 Michelin star Restaurant and decided to go on a little road trip. We came across a lovely little valley with a natural spring, so we parked up and found a footpath which took us through a meadow and into the valley.
Meandering down the path listening to the birds and spring water, we became aware we were surrounded by the smell of garlic. Being both young inquisitive chefs we couldn't resist trying to solve this mystery... it turns out we were surrounded by wild garlic.
This is where my romance with wild garlic started, and with my wife!
Today's recipe is a wild garlic soup with coddled hens' egg, a great lunch for a blustery April's day. The whole family can get involved picking the stalks off the wild garlic. You can have a little try of it raw – no vampires will come close! – but don't be fooled by those beautiful flowers, they pack the biggest punch and will blow your head off!
Wild garlic can be found in most good farm shops, it is possible to find wild garlic foraging, but please pick responsibly and don't harvest too much in the same location.
This Wild Garlic Soup recipe includes a coddled egg. To add a bit off richness and protein to the meal, why not try adding some zaatar or hemp seeds to the top for an additional crunch.
RECIPE: Wild Garlic Soup with a coddles hen's egg
Makes:
5 good sized portions
Ingredients:
400g wild garlic
1 onion
1 small leek chopped
3 cloves garlic
Salt & pepper to taste
½ cup of olive oil or 50g butter
1.5ltr cold water
400g potato's peeled
1 hens' egg at room temperature per serving
Equipment required:
Saucepan
Wooden/plastic spoon
Blender
Method:
On a medium heat gently cook the onions, leeks and garlic in the olive oil or butter until they become soft and shiny. This will take around 20 minutes and the softer they become, the better. If you are using salt and pepper, then add a pinch of each in at the early-stage of cooking to help release the flavours and moisture of the vegetables.
Once soft, add in the sliced potatoes, and cook for a further 5 minutes – ensure they are well mixed in with the other vegetables.
Add the cold water and bring to a simmer.
Once simmering, simmer until the potatoes are soft and can be broken with a fork against the side of the saucepan.
Next stage is to add all the wild garlic. Whilst you are adding the leaves, mix them into the liquid. As they go into the hot water they will lose their volume and you can get the full amount into the pan.
Cook for 2 minutes and remove from the soup from the heat. The longer the wild garlic is heated, the more it loses flavour – so if you like it very garlicky, blend the soup a soon as you put the leaves in.
Carefully blend the soup.
Once you have finished blending you will have a velvety green soup.
If the plan is to eat this later, leave it to cool and then store it in the fridge, where it will last a good 3-4 days.
Adding the coddled egg!
Heat the soup in a saucepan until just under a simmer, crack an egg and turn the heat to the lowest setting. Then.... let science do the rest!
The egg will begin to cook in the residual heat, with the egg white starting to cook first at 61 degrees, and fully setting at 80 degrees. The yolk will begin to cook at 65 degrees and will set at 70.
This process will take between 4-5 minutes. If you are unsure, you can pick the egg up with a spoon and have a look to see if the white is firm (if the white is ready, then the yolk is too).
To serve:
Spoon out the egg and pour the soup around.I have added some toasted sour dough soldiers on the side for a bit of dipping!
Enjoy!
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