Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Potato and bread soup with wild garlic recipe

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Ready in 40 minutes

3 tbsp olive oil
2 onions, finely diced
4 large (about 800g) floury potatoes, diced
600ml hot vegetable (or chicken) stock
About 100g stale rustic bread, such as sourdough or ciabatta, torn into pieces
3-4 handfuls wild garlic, washed but whole
Extra-virgin olive oil (preferably a peppery one), to serve
1 dried red chilli, crumbled, to serve (optional)

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1. Gently heat the olive oil in a large saucepan over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes, until soft but not browned. Stir in the potatoes and a good pinch of sea salt, cover and reduce the heat to low. Sweat for 15-20 minutes or until the potatoes start to look fluffy around the edges. Check they aren’t catching.
2. Add the stock to the pan, increase the heat slightly and bring the soup up to a simmer but don’t boil. Simmer for 6-8 minutes or until the potatoes are really soft. Add the bread pieces and mash them gently into the soup. You could purée the soup but I use a potato masher as this gives it more texture.
3. Check the seasoning and thickness of the soup. Remove from the heat and add the wild garlic to wilt, or line the soup bowls with the wild garlic and then pour in the soup. Put the extra-virgin olive oil and the chilli, if using, on the table for people to help themselves. You could also garnish the soup with a grated, crumbly cheese, such as Parmesan, Pecorino or even Lancashire.

Nutritional info

Per serving: 326kcals, 10.2g fat (1.4g saturated), 8.7g protein, 53.4g carbs, 6.6g sugar, 0.6g salt

Chef's tip

You can use more potatoes instead of bread. Don’t use stock cubes as these will fight with the subtlety of the wild garlic. Use home-made stock, if possible, or just water.

Potato and bread soup with wild garlic recipe

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