Wild garlic can be bought at many stores at the moment, but during the season you may also just pick some of it yourself. In Hungary they grow in many places but you have to be careful when picking for yourself not to mistake it with a very similar looking Crocus or Lily of the Valley, both of which are poisonous. Before picking the wild garlic leaves you should rub a piece of the plant between your fingers and smell it. If it has that typical garlic odor, it's wild garlic. Please be careful when your fingers already have that smell after collecting.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large onion, roughly chopped
- 250g wild garlic, rinsed
- 3 large potatoes, peeled
- 1 handful dandelion leaves, washed
- 750 ml veggie broth
Directions
1. Roughly chop the onion and fry with a little oil in the pan, until translucent.
2. Slice one of the potatoes into cubes and into the pot. Fry for a few minutes before pouring in veggie broth. Season with salt and pepper.
3. And cook until potato softens. After about 10 minutes of cooking, cut the wild garlic and dandelion leaves into pieces and cook for 2–3 minutes.
4. Puree with a blender or hand blender puree until the soup is creamy. The potato will provide the “creaminess” of the soup (instead of whipped cream, sour cream or roux).
5. Once the soup is pureed, put it back over the the fire and grate in the other two potatoes. Cook until they become soft.
6. Serve with wild garlic scones and vegan sour cream.
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Photo: Imola Toth
