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Wild garlic and potato soup with garlic butter croutons
- Published: 31 Mar 14
- Updated: 18 Mar 24
This creamy wild garlic and potato soup from Debbie Major is made even better with crunchy garlic croutons.
![Wild garlic and potato soup with garlic butter croutons](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/493858-1-eng-GB__wild-garlic-and-potato-soup-with-garlic-butter-croutons.jpg)
You can learn how to forage for wild garlic here.
Ingredients
- 50g butter
- 2 medium onions, finely chopped
- 500g floury potatoes, such as maris piper, cut into chunks
- 1.2 litres vegetable stock or water
- 200g wild garlic leaves (or 200g mature spinach leaves and 1-2 fat garlic cloves, chopped), thick stalks already removed
- 4 tbsp double cream, plus extra wild garlic flowers to garnish (optional)
For the croutons
- 15g butter
- 1 garlic clove, crushed
- 1 tsp olive oil
- 50g slightly stale, crustless, white country-style bread
Method
- For the soup, melt the butter in a large pan, add the onions, cover and cook gently for 10 minutes or until very soft but not brown. (If using spinach, add the chopped garlic cloves and cook for 2 minutes more). Add the potatoes and stock or water, bring to the boil, then cover. Simmer for 20 minutes or until the potatoes are very soft.
- Meanwhile, for the croutons, heat the oven to 200°C/fan180°C/gas 6. Melt the butter in a small pan. Add the garlic and olive oil and take off the heat. Tear the bread into little pieces, put them in a bowl and toss with the garlic butter mix. Spread them out on a baking sheet and bake for 10-12 minutes or until crisp and golden. Remove, sprinkle lightly with salt, then leave to cool.
- Roughly chop the wild garlic (or spinach), then add to the hot soup pan for 2 minutes or until wilted and softened. Cool slightly, then liquidise the soup in batches until smooth. Return to the pan and bring back to a gentle simmer. Stir in the 4 tbsp cream and some salt and ground white pepper to taste. Ladle into warmed bowls, swirl in a little more cream, then serve scattered with the garlic butter croutons and a few wild garlic flowers, if you wish.
- Recipe from April 2014 Issue
Nutrition
- Calories
- 373kcals
- Fat
- 23.8g (13.7g saturated)
- Protein
- 8.2g
- Carbohydrates
- 31.7g (4.8g sugars)
- Fibre
- 4.9g
- Salt
- 0.6g
delicious. tips
Make the soup up to 24 hours in advance, then cool, cover and keep in the fridge until ready to reheat and serve.
Freeze the soup for up to 3 months. It won’t be such a vibrant green but will still taste good.
Buy ingredients online
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