Fire Restaurant

Ingredients

Serves 4

QTYUNITINGREDIENTS
1bunchWild Garlic(Washed well)
1bunchWild Nettles (Washed Well) you can replace with Lovage
5bunchSorrel
50gFlat Leaf Parsley
1eaLarge Leek
200gPeeled and Chopped Potatoes
400mlChicken or Vegetable Stock
Olive Oil, Seasoning

WILD GARLIC SOUP

A Rich Blend of Irish Nettles, Lovage and Wild Garlic enriched with Wexford Potatoes Served with Rocket and Chive Cress Croute

 

METHOD:

Drizzle a little oil into a large pot and place over a medium heat. Add in the chopped leeks and onions and cook slowly until they have softened. Add the stock and the potatoes and bring this to the boil. Reduce to a simmer and cook for 20 minutes. Now add the garlic leaves, nettles, sorrel and. Continue to simmer for a minute or two, just to soften all of the leaves. Add the soup to a jug blender and blend until smooth. Check the seasoning and pour into a hot bowl. Garnish with a Garlic Crouton and some rocket and chive cress

 

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