Cheesy garlic bread babka
Garlic bread meets babka in this cheesy bread recipe, perfect as a tear-and-share for weekend gatherings
Wild garlic soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp olive oil
- 1 onionroughly chopped
- 1 leekroughly chopped
- 1 large potatopeeled and roughly chopped
- 900ml vegetable stock
- 75g wild garlicwashed and roughly chopped
- 3 tbsp crème fraîcheplus extra to serve
- toastto serve
Nutrition: per serving (4)
- kcal192
- fat12.2g
- saturates4.9g
- carbs15.6g
- sugars5.3g
- fibre3.9g
- protein3g
- salt0.6g
Method
step 1
Heat the oil in a large pan over a medium heat. Once shimmering, cook the onion and leek for 15 mins, stirring often, until beginning to soften and caramelise.
step 2
Stir in the potato, then pour over the stock. Bring to the boil, then reduce to a simmer. Bubble for 15-20 mins or until the potato is soft.
step 3
Wilt in the wild garlic. Cook for 2 mins, then melt in the crème fraîche and season well with salt and pepper. Transfer to a high-powered blender and blitz until smooth. Serve with an extra swirl of crème fraîche and hot buttered toast, if you like.
