Wild Garlic Soup

Kevin Kindland

Kevin Kindland

2nd May 2015
Kevin Kindland

Wild Garlic Soup

Any garlic lover who goes down to the woods today is in for a pleasant surprise: wild or bear's garlic is in season now


  • Knob of butter
  • 2 onion, chopped
  • 2 large potato (Maris Piper or King Edward), peeled & chopped
  • 1500ml chicken stock
  • 1kg wild garlic leaves, washed
  • 200 ml double cream
  • salt, pepper


1. Melt the butter, and add the onion, cooking on medium heat until the onion is soft but not coloured.

2. Add the potatoes and seasoning, stirring for a few seconds. Pour in the chicken stock and cook until the potatoes are almost cooked through.

3. Add the wild garlic and cook for a further 2-3 minutes. Blitz the soup using a blender or hand mixer. Finally, stir in the cream and heat through. Season to taste

4. Optional extras for flavour variations: add some chopped parsley in along with the wild garlic, or add a pinch of mild curry powder to the seasoning before pouring the stock on, to give the soup added flavour.

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