Fresh and vibrant wild garlic soup with kohlrabi and parmesan.
Here’s another wild garlic recipe from my foraging trips. Below is “my patch”, and like every year I can’t wait for the season to get proper started.
- 2 small kohlrabi
- 50g grated parmesan
- 2 spoons wild garlic paste, "pesto"(see recipe)
- 25ml olive oil
- 1/2 lemon
- 200g broccoli (optional)
Peel and dice the kohlrabi into approx 1cm pieces. Cover with 600ml of water (or vegetable stock, even chicken stock) and bring to simmer. It will take about 15-20 minutes for the kohlrabi to get tender. Five minutes before, add (if used) the broccoli florets, cut into small pieces. Season to taste with salt and pepper.
For the wild garlic paste, take a bunch of wild garlic and blend together with some olive oil, salt and pepper. Then add a further 2 tablespoons of olive oil in a small pan. Heat and add 2 spoons of wild garlic paste. Cook on a low heat for 3-4 minutes and add to the soup.
Serve this wild garlic soup with grated parmesan over the top, fresh bread and lemon slices for freshness. You can also melt the cheese (together with the plate) under a grill for extra yummyness.