Wild Garlic Soup

Posted in - Recipes & Vegetarian on May 2nd 2013 1 Comments

A few years ago when we first moved to Dorset, I was asked to cater for an Architects’ lunch at the DCRS (Dorset Centre for Rural Skills) at £5 a head.  Wondering how on earth I could do this and make a profit, whilst walking my dogs I saw swathes of wild garlic and therein lay the answer: wild garlic soup.

The only problem was that I made an enormous jam pot full of it which I could not fit in the fridge. I took a risk and thought it would be alright in the kitchen, having made it the evening before, to be given at lunch the next day.  The following morning I was greeted with a volcanic eruption!  Panic – rescued by making paprika and tomato cold soup thank God!!

Anyway, a couple of nights ago my lovely friend Monica gave me wild garlic pesto which prompted the revival of this soup.  (Pesto to follow in time).  It must be incredibly healthy because I picked it fresh from by the river. I hope you have some nearby where you live.  (For anyone near me, I found it going down to the river near Hanford School, after Child Okeford, and Moni found hers in Shaftesbury.)


Serves 2 -3


30g/1 oz unsalted butter
1 small onion
1 small-medium potato thinly sliced
300g/10.6oz wild garlic leaves
1-2 tsp Maldon Sea salt, less of standard table salt, though season to taste
Cream to drizzle on top and mix in.  It is best with cream as it is quite strong and this dillutes it so that you can really enjoy its flavour.

1.  Melt the butter and soften the onion and potato in it.
2.  Add the washed leaves (must wash – I found a snail and some ivy mixed in mine!) and they will wilt like spinach.


3.  Add about 400 mls of hot water and let it simmer away for a few minutes.  Add an extra 300mls or however much you need if the simmer has been vigorous and more liquid evaporated than ideal.
4.  Pour it into a blender and whizz until smooth.  Put it back in the pan and add more water if needed.
5.  Season to taste and serve with some cream (about 1tbsp per bowl).


n.b. can also be fried in olive oil or butter as you would spinach or greens, to serve alongside whatever you like.


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