This morning we went for another walk in the woodlands next to our house. It was a perfect morning for a walk, it was warm but a slight cool breeze.
We saw some beautiful wildlife on our walk, thre squirrels were darting around in the trees above us and there were lots of lovely coloured birds. My favourite are the finches, especially the bullfinch and goldfinch – they are so colourful.
We usually see a pair of bullfinches outside our bedroom window in the morning – the male has gorgeous colours, and I love watching them whilst enjoying my morning coffee.
We foraged some more wild garlic as I wanted to try a soup recipe. We also foraged some dandelions to make honey which I will start later.
If you live near woodlands and are still able to get out a little during this lockdown, I really recommend getting out at this time of year.
The colours are wonderful with all the flowers, plants and the trees blooming. There is plenty of wild garlic growing, however you can also buy the seeds and grow your own.
Below is the recipe for the soup I made. It was very tasty, and not too overpowering – you could always add more garlic if you prefer a stronger taste. The lemon just adds a slight tang which I like in a mild soup, but it is optional of course.
Wild Garlic and Potato Soup
- 1 tbsp olive oil
- 1 medium onion diced
- 1 tbsp dried thyme
- 500 grams potatoes washed and diced with skin left on (rough measurement)
- 50 grams wild garlic
- 1 litre vegetable stock
- 1 tsp lemon juice
- salt and pepper to taste
- Heat the oil to a medium heat in a large saucepan and fry the onion for 5 minutes.
- Add the potatoes and thyme and continue frying for 2 minutes.
- Add the stock and lemon juice and simmer for 15 minutes until the potatoes are tender.
- Add the wild garlic leaves and remove from heat and using a hand blender blitz the soup.
- Add salt and pepper to taste.