A chilled soup that champions one of nature’s most distinctive and delicate flavours
Serves 6, in small glasses
- 45g butter
- 100g onion, roughly chopped
- 50g potato, peeled and chopped
- 1l vegetable stock
- 200ml whole milk
- 165g wild garlic leaves, thinly chopped
- 100g cream cheese
- 1 egg yolk
- 2 slices good quality bread
- Olive oil
- Place the butter in a heavy bottomed saucepan over a medium heat and melt. Add the onion and potato. Season with salt and sweat until the onion is translucent and the potato is beginning to soften.
- Add the stock and milk then bring to the boil. Reduce the heat and simmer for 2-3 minutes before adding the 150g of wild garlic. Simmer for a further 3 minutes.
- Remove from the heat and blend as quickly as possible with a hand blender. Transfer to an ice-cold container and cool in the fridge for 1-2 hours.
- Mix together the cream cheese, egg yolk, and remaining 15g of wild garlic leaves. Season with salt and pepper. Spread the mixture onto one of the bread slices, then cover with the other so it forms a sandwich. Cut the sandwich into the width and length of ‘soldiers’ you’d dip into a runny egg – roughly 6x1cm.
- Over a medium high heat, add enough oil to form an entire layer in a frying pan. When the oil is hot, fry the toasts, turning regularly so that a fried crust develops on all four sides. Remove and drain on kitchen paper before serving.
- Remove the soup from the fridge and serve in small wine glasses with the toasts balanced on top.