I have received a lovely recipe from 11 year old Matty Varney of Southampton (it was sent in by his father who is a subscriber to my ezine). Matty was inspired to create this dish whilst in the middle of their local ramson wood. Once back home Matty wrote the recipe and cooked the delicious soup using the wild garlic leaves gathered. I tried out the recipe a couple of weeks ago and it is very tasty. I have reproduced it below and hope you will enjoy it too.
Wild Garlic and Tomato Soup
by Matty Varney
Ingredients
· 2 teaspoons of vegetable stock powder
· 25ml of ketchup
· 1 small leek
· Wild garlic leaves (a handful of)
· 500ml of hot water
· 440 grams of pomodorino tomatoes
· 1 teaspoon of basil
Method
- Measure out the tomatoes (440 grams).
- Cut all of the tomatoes in half.
- Finely chop a handful of wild garlic leaves.
- Then finely chop one small leek.
- Then place the slices of leek inside a bowl with the garlic leaves and the teaspoon of basil.
- After that fry the tomatoes for 5 minutes face down.
- Then in a jug place 2 teaspoons of vegetable stock powder and add 500ml of hot water.
- Once the tomatoes are done pour them in the stock and vegetables and place the mixture inside a wok.
- Then squeeze 25ml of ketchup inside the mixture and stir.
- Afterwards stir the mixture around again.
- Then cook for 25 minutes (on a med’/low heat).
- Finally place the mixture in the liquidizer and liquidize until it reaches your preferred consistency. Now, ENJOY!!!
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