Garlic Mustard Soup
Serve this velvety smooth soup hot, topped with shavings of Parmesan cheese, or chilled with an extra swirl of cream or creme fraiche.
Garlic Mustard, Garlic Mustard Soup
wild leeks, finely chopped
(or swap out with 1 onion)
garlic mustard, finely chopped
ripe pears, cored and roughly chopped
salt & ground black pepper
juice of 1/2 lemon
(shaved to serve)
Melt the butter in a saucepan and cook the wild leeks for 10 minutes, or until soft. Add the finely chopped garlic mustard to the leeks with the pears and stock, and season with salt and pepper.
Bring to the boil, cover, and simmer gently for 15 minutes. Remove from the heat and pour into a blender. Process until the soup has a very smooth texture.
Stir in the cream and lemon juice, adjust the seasoning, and serve sprinkled with Parmesan shavings and drizzled with a little oil. Garnish with parsley.
To serve chilled, pour the soup into chilled bowls, top with crushed ice, and drizzle with a little olive oil. Garnish with parsley
The soup can be made upto 4 hours in advance and refrigerated until ready to use. It will keep in the freezer for upto 3 months.