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Wild Garlic Soup

1 lb (0.45 kg) wild garlic
4 lg Potatoes; diced
1 lg Onion; finely chopped
Olive oil or butter for frying
2 pt (1.2 litres) chicken or vegetable stock
5 fl (145 ml) double cream
Salt and pepper


Remove the leaves and flowers from the wild garlic and set aside. Roughly chop the remaining stalks. Fry the onion and the potatoes in some olive oil (or butter) in a sauce pan. Add the garlic stalks. Cook for 5 minutes. Do not let the garlic burn as it will ruin the flavour. Add the stock and boil for 5 minutes, until the potatoes are soft. Chop the garlic leaves and flowers and add to the soup. Pass the soup through a mouli (or food processor), into a clean sauce pan. Make sure you do this while the soup is hot, as it allows the leaves to cook, which makes the soup taste much fresher. Stir in the cream and heat through, being careful not to bring the soup to the boil. Season and serve.


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