The pick of the HERB PATCH
Jan 30, 2020
5 minutes
Cook’s note... IF YOU DON’T USE THE SAUERKRAUT, ADD EXTRA FLAVOUR BY DOUBLING THE AMOUNT OF FRESH GARLIC YOU USE
LEEK, CHARD AND TARRAGON SOUP WITH WILD GARLIC PESTO
I love the combination of tarragon and garlic, and believe that tarragon with wild garlic is even better.
SERVES 4
1tbsp olive oil
1½tbsp butter
2 leeks, thinly sliced
1.5ltr well-flavoured chicken stock
Large pinch of saffron, soaked in 2tbsp hot water
1 strip of lemon zest Small bunch of tarragon, stems and leaves separated
Small bunch of baby chard leaves
3 small courgettes, sliced into rounds
75g baby broad beans, blanched and skinned
50g fresh peas
200g cooked chicken (optional)
FOR THE PESTO:
100g wild garlic (a mixture of leaves, stems and buds)
50g Cornish Yarg, crumbled
50g blanched hazelnuts or cobnuts, lightly toasted
Zest and juice of ½ lemon Olive oil
TO SERVE:
A few wild garlic leaves
A few wild garlic flowers
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