From Slovakia's Spring Forests: A Creamy Wild Garlic & Potato Soup
Details
This recipe captures the essence of a Slovak spring, transforming a handful of foraged wild garlic into a vibrant, creamy soup. Its unique, mild garlic flavour is perfectly balanced by earthy potatoes and rich cream, creating a comforting dish that's both simple and elegant. This one-pot wonder is the perfect way to celebrate the season's freshest ingredients and bring a touch of the forest to your kitchen table.
Ingredients
Instructions
Sauté the Aromatics
In a large pot over medium heat, melt the butter or heat the oil. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
Cook the Potatoes
Add the cubed potatoes to the pot and stir for a minute. Pour in the vegetable broth, bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Add the Wild Garlic
Once the potatoes are soft, remove the pot from the heat. Add the chopped wild garlic and allow it to wilt in the hot broth for a minute. This brief cooking time preserves its vibrant color and delicate flavor.
Blend the Soup
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy.
Finish and Season
Return the pot to low heat. Stir in the cream and season with salt, pepper, and a pinch of nutmeg if desired. Gently heat the soup through, but do not let it boil, as this can cause the cream to curdle and dull the wild garlic's flavor.
Serve
While the soup is heating, you can prepare soft-boiled or poached eggs to serve with it. Ladle the hot soup into bowls. If using, place an egg in the center of each bowl. Garnish with croutons, toasted seeds, or a few fresh wild garlic leaves. Serve immediately.
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