Three Cornered Garlic / Leek

We collected some of what we thought was wild garlic from near the prom this afternoon. Only to find it doesn’t actually match other people’s perceptions of what is wild garlic. So, I had a bit of a quick wizz around Google to find it is indeed garlic and / or leek and / or onion.

Whatever, it makes wicked soup. With credit to my mate Delia from Facebook, here goes:

“St.James Garden is still part cemetery. Wild garlic flowers amongst the tombstones here. We picked some, but not a lot as it keeps Dracula from those at rest. When it comes to soup the trouble with wild garlic is it's all taste and no body. This recipe is based on a traditional Portuguese garlic and bread soup and makes about a pint.

Half a carrier bag of wild garlic
a mug of bread crumbs
30g butter or olive oil
glass white wine (optional)
2 stock cubes mixed with 750ml water (or ready made stock)

Fine chop the garlic keeping white and green parts separate,
in a pan sweat the garlic whites and breadcrumbs in the butter till soft and smelling good,
add the wine and let half evaporate,
add the stock and garlic greens,
after 5 minutes liquidise, reheat and serve withe white flowers sprinkled over.

Alternatively, make soup without breadcrumbs. Fry a slice of bread in butter or olive oil, top with a poached egg, put in soup plate and pour the soup over it.”