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Serves: 6 -8


2tbsp olive oil
1 large onion, chopped
1 large potato, peeled & roughly chopped
salt & freshly ground black pepper
2 pts/1.2litres chicken stock (or 3 cubes)
6oz/170g wild garlic leaves
cream or crème fraiche (optional)
wild garlic flowers (optional)

Wild Garlic Soup

Wild garlic leaves have a more subtle, mild and gentle flavour than cultivated bulbs of garlic.

The soup should be very well seasoned. You may need to thin it with a little stock or water.

It looks extremely pretty with a few starry white wild garlic flowers floating on the top….and they are edible too.

A tablespoon of grated Parmesan cheese stirred in at the last minute is delicious and turns it into something else altogether.


1. Heat the oil, add the onion and potato and cook until beginning to soften but not colour.
2. Add the stock (or cubes and water), bring up to the boil and simmer for 20 minutes or until the potato is cooked. Check the seasoning.
3. Set aside a few wild garlic leaves for decoration and add the rest to the soup. Stir until wilted and cook for 2 minutes. Puree the soup using a liquidizer or hand blender, adding some cream to taste, if using. You might want to save some cream to ‘swirl’ in just before serving.
4. Stack the reserved leaves on top of each other and roll into a cigarette shape. Shred into very thin ribbons using a large chopping knife.
5. Serve the soup in bowls with a dollop of cream and scatter the shredded leaves or the flowers, if using, over the top.

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