The Woodspeen is one of Berkshire’s most highly regarded restaurants, having built its reputation on the fine seasonal cooking of Executive Chef Peter Eaton. It was recently named as one of Square Meal’s Top 100 UK Restaurants.
Here, Peter shares a deliciously fresh and seasonal soup recipe, using bacon lardons sourced by Vicar’s Game.
Wild garlic soup, bacon and olive oil
Wild garlic is a lovely pleasant way of adding garlic into a soup with it not being too strong and over powering. The leaves of wild garlic can be picked in most years from March to June. They are at their best and most flavorsome when bright green before the flowers open.
Serves 4
Equipment: 15cm deep pan, blender, spatula
For the soup
- 100g butter
- 1 large onion peeled and thinly sliced
- 2 large potato peeled and thinly sliced
- 750ml water
- 500g wild garlic
- 200g spinach
- Salt and pepper
- Olive oil and chopped garlic leaf, bacon lardons to serve
Method:
- Place a pan on the stove and turn on to a medium heat and add the butter.
- Once the butter has melted add the onion to the pan and sweat the onion gently ensuring there is no colour,
- When the onion has started to soften add the slice potato and cook for a further 10 minutes again allowing no colour.
- When the potato is soft and cooked add the water and bring to the boil for 5 minutes. Add the wild garlic and boil for a further 5 minutes.
- Place into a blender and add the spinach, this is best done in two batches. Blend for 1 minute until smooth. Pour into a container and lightly season with salt and pepper to taste.
- If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some olive oil and chopped garlic leaf and cooked bacon lardons over the top.
Chef’s tip
If preparing in advance, add some ice cubes when seasoning in step 5 to chill quickly and to keep the freshness and colour of the soup, then place into the fridge. Can be stored for up to 3 days in the fridge.