Wild garlic soup

Name: Wild garlic soup
Prep time: 10 min
Cook time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 25g butter; 2 (roughly 275g) medium potatoes, cut into 1cm cubes; 1 (about 150g) medium onion, chopped; 1 litre vegetable stock; 4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip); 100ml double cream

Easy
May 2011

Easy
May 2011

Serves 4
Takes 10 min to make, 15 min to cook

An easy wild garlic soup recipe, made with foraged wild garlic, onions, potatoes, vegetable stock and double cream. It’s great served with a good chunk of buttered bread.

You can learn how to forage for wild garlic here.

Vegetarian recipes

Nutrition: per serving

Calories: 291kcal
Fat: 17.8g (10.8g saturated)
Protein: 3.7g
Carbohydrates: 16.4g (3.8g sugar)
Fibre: 3.3g
Salt: 1g

Nutrition: per serving

Calories: 291kcal
Fat: 17.8g (10.8g saturated)
Protein: 3.7g
Carbohydrates: 16.4g (3.8g sugar)
Fibre: 3.3g
Salt: 1g

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Ingredients

25g butter
2 (roughly 275g) medium potatoes, cut into 1cm cubes
1 (about 150g) medium onion, chopped
1 litre vegetable stock
4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
100ml double cream

25g butter
2 (roughly 275g) medium potatoes, cut into 1cm cubes
1 (about 150g) medium onion, chopped
1 litre vegetable stock
4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
100ml double cream

Method

Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread.

Method

Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread.

delicious. tips

If you can’t find wild garlic, spinach or watercress would be great instead.
Freeze the cooled soup in a sealed plastic container. It may discolour, but this won’t affect the flavour.

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