Wild garlic and potato soup with garlic butter croutons

Wild garlic and potato soup with garlic butter croutons
  • Serves icon Serves 4, makes about 2 litres
  • Time icon Hands-on time 45 min

This creamy wild garlic and potato soup from Debbie Major is made even better with crunchy garlic croutons.

You can learn how to forage for wild garlic here.

Nutrition: per serving

Calories
373kcals
Fat
23.8g (13.7g saturated)
Protein
8.2g
Carbohydrates
31.7g (4.8g sugars)
Fibre
4.9g
Salt
0.6g
Calories
373kcals
Fat
23.8g (13.7g saturated)
Protein
8.2g
Carbohydrates
31.7g (4.8g sugars)
Fibre
4.9g
Salt
0.6g

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

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
May delicious. magazine

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious ipad