New Potato Soup With Wild Garlic Pesto

Russell Brown

Russell Brown

8th April 2013
Russell Brown

New Potato Soup With Wild Garlic Pesto

Sienna 10th Anniversary RecipesNew Potato Soup With Wild Garlic Pesto
Photography by Richard Budd (C) 2013


  • App 20 portions
  • SOUP
  • 500g Maris Peer new potatoes or similar
  • 1 banana shallot, sliced
  • 1 clove garlic sliced
  • 1 sprig of thyme tied in muslin
  • 30 ml olive oil
  • Water to cover
  • WILD GARLIC PESTO (60-70 portions)
  • 150g wild garlic leaves, washed and de stalked
  • 85g coarse grated Parmesan
  • 100g toasted pine nuts
  • 5g antioxidant
  • Maldon salt and black pepper
  • Lemon juice to taste
  • Arbequina olive oil to consistency


Sweat the shallots and garlic in olive oil until starting to soften. Wash and thinly slice the potatoes then re wash. Add the potatoes to the pan and cook for a further 5 min. Cover with water, add the thyme and cook until tender. Remove the thyme, squeezing the muslin well. Blitz, pass and adjust the seasoning. If necessary adjust the consistency to that of heavy double cream.
Place the wild garlic, Parmesan, pine nuts and antioxidant in a blender, pulse until roughly blended. Pulse in enough olive oil to give a paste that can be quenelled. Season with salt, pepper and lemon juice.
NOTE At the start of the wild garlic season the leaves are often stronger so you may only need a reduced quantity.
Serve the soup in warmed expresso cups, topped with a small quenelle of pesto and a drizzle of Arbequina olive oil.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.