EARLY_FORAGED_LEAVES_SOUP

Tommy Banks’ Foraged Soup

Tommy Banks is the Michelin Star Chef and Patron of the renowned Black Swan at Oldstead and now Yorks newest dining establishment.  The culinary ethos and farming heritage of the Banks family has evolved into “Roots” a sharing plate restaurant in the city that embraces all the skill and techniques of the Oldstead restaurant launched back in 2006. I am delighted to say that Tommy has kindly agreed to offer one of his recipes for those brave enough to try and emulate this award winning chef.

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Foraged Soup

1 / SERVES 4

200g wild garlic leaves
50g nettle leaves
50g jack-by-the-hedge
125g butter
vegetable oil
300g white onions, diced
400g red-skinned potatoes,
rinsed and cut into 5mm dice
2 garlic cloves, minced
1 tbsp chopped thyme leaves
700ml chicken stock
100ml whipping cream
150g goat’s curd or cheese,
crumbled
sea salt and freshly ground
black pepper

To serve:
drizzle of wild garlic oil (page 52)
handful of tiny garlic shoots or flowers
and wild garlic leaves
Wash all the wild leaves separately. Bring a pan of
salted water to a rolling boil, blanch the jack-by-the-hedge
for 30 seconds and refresh in iced water. Drain,
squeeze out the excess water and set aside.

Melt the butter with a little oil in a large saucepan
over a medium heat. Add the onions, potatoes, garlic
and thyme, and season with salt and black pepper.
Sweat for 5–10 minutes, or until the potatoes start to
break down and the mixture becomes starchy. Add
the chicken stock and cream, bring to the boil, then
reduce to a simmer. Cook for about 5 minutes, or until
the potatoes are just tender and the mixture is starting
to thicken.

Transfer the mixture (it should still be very hot) to
a blender jug, pack in all the wild leaves, and fit the
lid and the stopper. Blitz on full speed for a good
4–5 minutes until the soup is extremely smooth and
a vibrant green. Correct the seasoning if necessary,
and strain through a fine sieve. Cool in a bowl set over
ice if not eating straight away.

Pour the warm soup into serving bowls and top with
a little goat’s curd. Serve with a drizzle of wild garlic oil
and a few torn young garlic shoots or flowers and wild
garlic leaves.

 

My grandma used to tell me how she had to eat
nettle soup during the war and how disgusting
it was. But she was converted by this rich and
green soup, and I made it for her regularly. Just
be sure to make it on the day as it does not stay
fresh for long.

 

Roots

68 Marygate, York, YO30 7BH

www.rootsyork.com

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