Leek and Potato Soup with Wild Garlic Pesto
 
Leek and Potato Soup with Wild Garlic Pesto
 
SLURP RECIPE

Leek and Potato Soup with Wild Garlic Pesto

1hrs 0mins
medium
Servings: 6

Perfect for a seasonal harvest of wild garlic. A simple, slow soup that relies on its good ingredients to shine through. If you're keen to get your hands on some wild garlic there are a number of guides on how to forage for ramsons, as they're technically known. The woodland trust has provided a list of 7 top tips to find it - just make sure you don't mistake Lily of the Valley! You can also buy it between March and June at farmers' markets and online.

Written by Bea Kabiri Recipe development with a keen interest in ancient foods

Ingredients

  • 1 tbsp organic butter
  • 2 leeks, thinly sliced
  • 1 bunch of wild garlic stems (set leaves aside for pesto)
  • 1 kg white potato, thinly sliced
  • 1 splash raw apple cider vinegar (with mother)
  • 1 pinch salt (pink or sea) - to taste
  • 1 pinch ground white pepper - to taste
  • 1 pinch nutmeg - to taste
  • 2 tsps Pesto - to taste
  • 1 bunch (approx. 70g) wild garlic leaves, chopped
  • 1 small handful toasted walnuts
  • 15g parmesan, grated
  • 1 splash extra virgin olive oil
  • 1/2 lemon (zest and juice)
  • 324g (1 pouch) Borough Broth Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Slowly heat the fat in a heavy-based large saucepan.
  2. Gently soften the leeks and wild garlic stems in the butter for about 10 minutes until translucent.
  3. Add in the potatoes and cook slowly in butter for about 30 mins, stirring occasionally.
  4. Add the chicken bone broth, water, salt and white pepper. Bring to a boil, reduce heat and simmer and cover until the potato is soft (approx 10 mins).
  5. Grind the pesto ingredients in a pestle and mortar or food processor. The recipe is just a guideline - adjust the flavour and consistency to taste!
  6. Blend the soup until it's velvety smooth, adding more water to thin if necessary, and salt, white pepper and raw apple cider vinegar to taste.
  7. Serve with a fresh grating of nutmeg and the wild garlic pesto.