Wild garlic soup
This is a very special and seasonal recipe. It is a family recipe belonging to my friend Sophie, who has had it handed down to her by her paternal grandmother from the town of Liaoyang in Liaoning province in China. She remembers eating it as a child, and recalls that none of her friends had ever eaten before they visited her grandmother.
She now lives in England, - Sophie, not her grandmother, who is sadly no longer around to share her recipes - and is delighted to discover that wild garlic grows in abundance around here.
We have all enjoyed sampling the taste of her Chinese countryside childhood.
600ml chicken or vegetable stock
200~250g wild garlic, chopped
1 egg , beaten
80g plain flour, mixed with 200ml water
1 spring onion
2 tblsp vegetable oil
Salt and black pepper
Heat the oil in a saucepan over a medium heat
Put in the ground black pepper and spring onion and fry until the aroma of the onion is released
Pour in the stock and add the salt
Turn up the heat and bring the mixture to the boil.
Stir in the flour and water paste and boil for a minute, stirring continuously
Throw in the wild garlic and stir to mix.
As soon as the garlic is mixed in add the beaten egg and cook for a few seconds.
Granny’s tip: Never cook wild garlic for more than 30 seconds or the flavour will fly away.
Netherton Foundry Shropshire 2013 ©
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