The Eunice Power Column - Down in the Woods

The best things in life are free – this is certainly true for wild garlic, which is growing like a carpet under the trees in Glenshelane woods near Cappoquin –where its pungent garlicky whiff fills the air.

I recently served this delicious soup at a special spring dinner at Dromana House on the River Blackwater. Paul Flynn from The Tannery Restaurant in Dungarvan suggested the addition of green grapes – their sweetness offers a wonderful contrast to the subtle garlicky, peppery flavour.

The wild garlic oil is delicious with soups, mixed through pasta and drizzled over roast lamb. It will keep for a week or two in the fridge.

Wild garlic and potato soup

Serves 6

55g /2oz butter
2 onions finely chopped
225g/ 8oz potatoes, diced into 2cm/1” pieces
A handful of wild garlic, washed.
850ml/1½ pints homemade chicken or vegetable stock
150ml/ ¼ pint cream

To garnish:

Wild garlic flowers,
A drizzle of wild garlic oil (see below)
A tablespoon of toasted slivered almonds
12 green grapes, halved and deseeded.

For the Wild Garlic Oil:

100g/ 4oz wild garlic leaves
100ml/ 4 fl oz olive oil
100ml / 4 fl oz sunflower oil
Salt and freshly ground pepper.

First, make the Wild Garlic Oil – simply blitz all the listed ingredients together; taste for seasoning and then store in the fridge, in a bottle or screw-top jar, until required.

When ready to make the soup, melt the butter in a large saucepan over a medium heat, add the onion and potato and sauté gently for 2-3 minutes.

Add the wild garlic and stock, bring to the boil and then reduce the heat and simmer, covered for 15 minutes until the potatoes are cooked.

Blend the soup with a hand held blender, check for seasoning, add the cream and heat through.

Serve with a swirl of wild garlic oil, some toasted almonds and a pinch of toasted almonds, along with some green grapes.

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More recipes from Eunice Power are available on www.eunicepower.com and www.powersfield.com

We have had a busy spring at Powersfield House. Our rooms have been refreshed and refurbished, ready for the year ahead. Room reservations can be made via our website www.powersfield.com.

Our Waterford Festival of Food takes place on the 12,13,14 & 15th of April. We have an exciting line up of fabulous foodie events. Together with two Dungarvan girls, Niamh Shields –AKA Eat like a girl, and Claire Dalton form Dungarvan Brewing Company, I have a pop up restaurant planned for Saturday the 14th of April at the Council offices in Dungarvan.

All festival details are available on www.waterfordfestivaloffood.com

Hope to see you in Dungarvan during the year.

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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."