Wild garlic soup

Name: Wild garlic soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

Portion size: Serves 4
Prep time 10 min, cook time 15 min
Difficulty: easy

Vegetarian

Recipe by: Rachel Allen

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This easy wild garlic soup recipe by chef Rachel Allen is made with foraged wild garlic, onions, potatoes, vegetable stock and double cream. It’s great served with a good chunk of crusty buttered bread.

Creamy and comforting: The soup has depth of flavour from the vegetable stock and wild garlic while the cooked potato base and dash of double cream create a luxurious texture.
Seasonal treat: Wild garlic has a small seasonal window – enjoy it at its freshest in this spring dish.
Quick and easy: This recipe comes together in under 30 minutes, making it ideal for a light speedy dinner. Get ahead and store in the fridge for lunch the next day (or freeze – see Make Ahead).

Try this cheesy wild garlic risotto next.

Before you start

Follow our guide to foraging for wild garlic.

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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

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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.

FAQs

Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.

The leaves will keep fresh for a few days, but you can blanch them in boiling water for 15 seconds, then cool in cold running water. Drain and squeeze dry in a clean tea towel. Whizz or finely chop the leaves, then pack into ice cube trays. Freeze, transfer to a bag, then use from frozen. The wild garlic will keep in the freezer for up to 4 months before it starts to lose its colour and taste.

Yes: replace is with the same quantity of spinach and/or watercress.