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Wild garlic, potato & black onion seed soup with marinated feta

Wild garlic, new potato and black onion seed soup with marinated feta

PT45M

1
To begin, make the marinated feta. Place 100ml of the oil in a small pan over a moderate heat and add the curry leaves and dry spices. Fry for a minute or 2 until aromatic, then remove from the heat and leave to cool
  • 10 curry leaves
  • 1/2 tsp fennel seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp black mustard seeds
  • 1/2 tsp Urfa chilli flakes
  • 100ml of extra virgin olive oil
2
Pour the cooled spiced oil over the feta along with the remaining 50ml oil and the basil leaves. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use
  • 300g of feta, cut into 1cm cubes
  • 6 basil leaves, shredded
  • 50ml of extra virgin olive oil
3
To make the wild garlic soup, sauté the onion, fennel, celery, leek, garlic and ginger in a large pan until soft. Add the wild garlic stalks and cook for a further 5 minutes
  • 1/2 large white onion
  • 1/2 fennel, finely sliced
  • 1 leek, finely sliced
  • 1 celery stick, finely sliced
  • 2 garlic cloves, finely sliced
  • 40g of ginger, finely chopped
4
Add the potatoes and onion seeds, cover with vegetable stock and allow to gently simmer for 20 minutes
  • 500g of new potatoes, steamed until tender then peeled
  • 1 tsp black onion seeds
  • 1l vegetable stock, to cover
5
Remove from the heat, add the wild garlic leaves and stir well. Add the soup to the Vitamix and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend until smooth and season to taste
  • 130g of wild garlic, stalks finely chopped, leaves roughly chopped
  • flaky sea salt
6
To serve, divide the soup between bowls and crumble over the marinated feta. Sprinkle over a few black onion seeds and garnish with wild garlic flowers
  • wild garlic flowers
  • black onion seeds

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