Wild garlic is a special treat you might find on a springtime walk, or at your local farmers market once the weather changes. For those who have never seen or tasted wild garlic, the plant looks more like a large chive than the bulb of garlic cloves we’re all used to, so knowing how to cook with it can pose a challenge.
This stew is full of delicious flavor, and the hearty warmth promises to banish any lingering winter chill, plus it’s so simple to make. If you are picking up some wild garlic at the farmers market with the intent of making this soup, I highly recommend also getting some fresh, artisanal bread to go with it!
wild garlic vegetarian stew
4
15 minutes
25 minutes
40 minutes
½ lb Swiss chard, washed, ribs and stems removed
2 tablespoons olive oil
4 shallots, diced
2 large potatoes, peeled and diced
½ cup wild garlic pesto
5 cups vegetable stock
1 cup dry white wine
2 cans white beans, drained and rinsed
3 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Fresh bread for serving (optional)
Bring a pot of salted water to a boil over a high heat. Add the chard and cook for one minute, then drain and roughly chop.
Heat the olive oil in a large pot over a medium heat. Add the shallots and potatoes and sweat until they begin to soften. Add the wild garlic pesto sweat an additional minute. Add half of the stock and bring to a simmer.
Blend the mixture with an immersion blender until smooth.
Add the remaining stock, white wine, beans, thyme, and bay leaf. Simmer 20 minutes.
Add the chard and cook for an additional 5 minutes.
Remove the thyme sprigs and bay leaf and season with salt and pepper to taste. Serve with fresh bread.