Wild Garlic, Asparagus and Potato Soup with Poached Pullet Egg
Spring is my favourite season. For me it’s one of the most warming seasons – although definitely not weather wise! It’s more warming to the eye and heart as everything comes to life after a long winter.
There are great colours on the trees and in the woodland. I love the smells, whether it is wild garlic or freshly mown grass, or even bluebells in first bloom.
Pullet eggs are eggs laid by a young hen, usually under a year old. They’re just getting the hang of laying eggs so for the first few months (spring time) they’re generally a lot smaller. I find them richer and the size is perfect for a starter.
Serves 6 large bowls
200g wild garlic
1 bunch asparagus
2 ribs celery
1 head garlic
1 ltr vegetable stock
6 pullet eggs
If you’d like more info on identifying and using wild garlic, there is a great blog entry about it on self-sufficient.co.uk