Lunch - foraged wild garlic soup
Dinner - baked john dory risotto with choritzo.
The wild garlic soup
We picked some in the woods whilst walking the dog. I softened two small shallots, added some lemon thyme and marjoram from the garden then wilted the garlic first before cooking in beef stock. Add a little five spice blend and serve. It would also work well with chicken stock.
Happy Foraging, there's plenty of it.
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