Clodagh McKenna's wild garlic soup recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s wild garlic soup with toasted almonds and sheep’ s cheese By You Magazine - January 3, 2021 Just one spoonful of this wild garlic soup transports me back to the forest floor where I picked the garlic. I have added a topping of toasted almonds. You could use hazelnuts, brazil nuts or pine nuts instead, and replace the wild garlic with spinach or watercress. Dora Kazmierak SERVES 6 50g butter 300g potatoes, peeled and roughly chopped 100g onions, roughly chopped 1 litre hot chicken or vegetable stock 200g wild garlic leaves, thoroughly washed and chopped 100ml double cream sea salt and freshly ground black pepper FOR THE TOPPING 50g blanched almonds, toasted and chopped 80g sheep’s cheese, such as feta, crumbled 80ml extra virgin olive oil wild garlic flowers, thoroughly washed, to garnish (optional) 1. Place a heavy-based saucepan over a medium heat and add the butter. Once the butter has melted, add the potatoes and onions, stir well and cover the pan with a lid. Reduce the heat to low and leave the vegetables to sweat for about 10 minutes, stirring occasionally. 2. Add the hot stock and wild garlic leaves then bring to the boil. Reduce the heat and simmer, uncovered, for about 10 minutes until the potatoes are tender. 3. Transfer the soup to a blender or food processor, or use a hand blender, and whiz to a smooth consistency. 4. Return the soup to the saucepan and season with salt and pepper. Stir in the double cream and place over a medium heat for 2 minutes to warm through. 5. Meanwhile, for the topping, mix the almonds, sheep’s cheese and extra virgin olive oil together in a small bowl. 6. Pour the soup into warmed bowls, spoon the almond and sheep’s cheese mixture on top of each serving and sprinkle with wild garlic flowers to garnish. Now buy Clodagh’ s brilliant books Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved