Wild Garlic Soup with Goat’s Curd
30g butter or 2 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
1 small leek, cleaned and sliced
1.2 litres vegetable stock
600g floury potatoes, peeled and cubed
60g wild garlic leaves, large stalks removed, then washed, plus extra to garnish
Salt and pepper
FOR THE GOATS CURD:
100g soft, fresh, rindless goats’ cheese, crumbled
6 tbsp natural goats’ yogurt
Gently heat the butter or oil in a large pan. Add the onion, celery, leek and a pinch of salt, cover and cook over a low heat for 8-10 minutes until soft but not coloured.
Add the potatoes and stock, bring to the boil, cover and simmer for 20 minutes until the potatoes are very soft.
Shred the wild garlic leaves, add to the soup and simmer for 1 minute until they have wilted. Leave the soup to cool slightly then blend in a liquidiser until smooth. Season to taste with salt and pepper.
For the goats’ curd, cream the goats’ cheese and yogurt together in a small bowl until smooth. Season with a pinch of salt.
Ladle the soup into warmed bowls and garnish each with a spoonful of the goats’ curd. Sprinkle with a few shredded wild garlic leaves, and serve.
NOTE: If you can get fresh goats’ curd, use this instead of the creamed mixture above.