A bowl of soup and a crusty bread roll get a glamorous makeover with this vibrant dish from Adam Gray. Wild garlic is easily foraged and can be bought in some specialist shops or online. It has long green leaves and a distinctive garlicky smell, and as in this recipe, it can be cooked or used raw in salads or as a garnish.
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For the Spinach soup, melt the butter in a heavy-based pan. Add the shallots and potatoes. Sweat with no colour until the vegetables start to soften. In another pan, bring the vegetable stock to the boil and remove from the heat
50g of butter
250g of shallots, finely sliced
200g of potato, finely sliced
1.75l vegetable stock
Add the picked, pre-washed spinach and wild garlic leaves. Sweat for a further minute only and remove from the heat
1.75kg spinach leaves
50g of wild garlic leaves
Add the boiling stock and blend until smooth immediately to retain the fresh, green colour
Pass through a fine sieve into a bowl over ice. This is done to cool the soup quickly to stop browning. Season to taste with salt and pepper
For the wild garlic cheese toasts, divide the egg yolk in half, discarding one half. Mix all the ingredients together except the bread rolls and olive oil, seasoning with the salt and pepper to taste
200g of cream cheese
15g of wild garlic leaves, raw and finely chopped
1/2 egg yolk
Slice the top and bottom off the rolls and then cut in half
8 brown bread rolls
Spread 2-3mm of the cheese mixture on one side of one half of the roll, evenly. Place the other half on top, making sandwich. Repeat with the rest of the rolls. Place in the fridge for 10-15 minutes to set
Heat a generous amount of olive oil in a frying pan and fry the rolls on both sides until golden brown
Serve the spinach soup with the wild garlic cheese toasts on the side
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