This is a recipe from my good friends at the Marmalade Cookery School. I've been shooting for them for years now. What a pair of Legends!! We foraged, we cooked, we shot. Great day!
400g wild garlic, washed and chopped
2 onions, roughly chopped
2 sticks of celery, roughly chopped
1.4 L of good chicken stock
300ml of double cream
2 Tbsp olive oil
Freshly ground black pepper
4 slices of bread
2 handfuls of grated cheddar cheese
Get a heavy bottom saucepan, big enough to hold all the liquid, place it on a medium heat and add the olive oil. Add your chopped onions and celery to the pan and gently fry until the onions start to become transparent.
Add your wild garlic and cook for a couple of minutes. Once the wild garlic starts to reduce add the chicken stock and bring it to the boil. Place the lid and cook for 10 minutes.
In the meanwhile turn your grill on. Divide the cheese into four and place it on the bread. Place i under the grill just until it melts.
Now take the pan off the heat and blend everything with your hand blender. Add the cream and season well with salt and pepper.
Serve immediately with your slice of bread tipped into it