Leek & Wild Garlic Soup

Spring is on its way and the wild garlic is already emerging. There is an abundance of the tasty leaves where I live and it can be found in many wooded areas close to streams and rivers here in the UK.
Modern research suggests that, like garlic, eating wild garlic may help to lower blood pressure. In addition, the prebiotic properties in garlic increase gut microbial richness and diversity.
Where to find wild garlic



Leek & Wild Garlic Soup
2 medium leeks
1 celery stalk
20g wild garlic butter*
800 ml warm water
1 tsp mustard powder
1 tsp white pepper
220g Stilton cheese
43g double cream

Wash and chop the leeks and celery into approximately 20cm chunks and gently heat in the garlic butter in a sauce pan for 5 minutes, slowly add the warm water and bring to a simmer until the leeks and celery have softened. Add the crumbled Stilton, mustard powder and pepper. Simmer for 5 minutes, then turn off the heat and blend with a stick blender (or leave chunky if preferred). Finally, stir in the double cream. Transfer to a bowl and top with a knob of the garlic butter and some freshly ground black pepper to taste.
*Garlic butter is simple to make and can be stored in the freezer for future recipes. Finely chop ten washed young wild garlic leaves and mix into a pack of salted or unsalted butter, wrap in parchment paper and freeze the remaining.


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