Wild Garlic & Potato Soup
Prep
Cook
Total
Yield 6 servings
Top with Dumplings or Creme Fresh and a few ribbons of wild garlic.
Ingredients
- 2 pounds startchy Potatoes, peeled and quartered
- Sea Salt and Pepper
- 2 large Leeks, sliced and washed
- 6-8 cups Veggie Broth
- large handful of Wild Garlic Leaves and buds, roughly chopped
- Cream or Oat Cream (optional)
- Dumplings:
- 2 cups Flour
- 3 tsp Baking Powder
- 1/2 tsp Sea Salt
- Soy, Oat or Almond Milk
- 2 Tbsp Olive Oil
- 1/4 c chopped Wild Garlic Leaves
- 1/4 c chopped Flat Leaf Parsley
Instructions
- Saute the Leeks in a splash of hot Olive Oil with a generous pinch of Sea Salt until tender 5-8 min.
- Add the Potatoes and 6 cups Vegetable Broth and bring to a boil, reduce and simmer 20 minutes until the Potatoes are tender
- Add the Wild Garlic and a few grinds Pepper
- Simmer until the Garlic is wilted, just a few minutes
- Whirl in batches in the VitaMix
- Add Cream or Oat Cream if you want a richer flavor
- Serve topped with Creme Freche, Wild Garlic Pesto and Wild Garlic Flower for Garnish or Make Dumplings:
- Mix all the Dry Ingredients together, add the Olive Oil, Garlic, Parsley and just enough Milk to make a soft, sticky dough (don't over mix)
- Drop by rounded spoonfuls into the hot soup, keep it over a simmer, cover and cook 10-15 minutes, turning the dumplings over once
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/wild-garlic-potato-soup/