Wild Garlic Soup

5 from 2 votes

This simple yet delicious Wild Garlic Soup is made with freshly foraged pungent wild garlic leaves, potatoes, onions and Homemade Vegetable Stock.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Soup

Cuisine: british, English, Western

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: people

Calories: 165kcal

Carefully wash the wild garlic leaves, making sure to remove any soil or dirt. Dry them using a salad spinner.
Heat a saucepan on medium heat and sauté the onions and celery with olive oil until soft.
Add the potatoes and sauté for another minute before adding the stock, salt, and freshly ground black pepper.
Cook it on medium heat until the potatoes are softened, for about 20 to 25 minutes.
Add the mascarpone cheese, give it a good stir and then add the wild garlic leaves.
Bring it back to a boil and cook it for another five minutes.
Remove the pan from the heat and blitz it using a hand blender or food processor.
Drizzle on cream or creme fraiche before serving.

Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked.
If you want to forage wild garlic for the first time, check it from a pocket guidebook before picking anything. The biggest clue is the smell. It may look similar to wild garlic. Don't eat it if it doesn’t smell like garlic. Use fresh and young wild garlic leaves for a milder flavor.
Carefully wash the wild garlic leaves, making sure to remove any soil or dirt.
Use a blender or food processor to puree the soup for a smooth and creamy texture.
The secret to having a beautiful and bright green color soup is to add the wild garlic leaves at the very last minute and only cook them for a few minutes. Once you've added them in, make sure you blend your soup straight after.
This soup would keep refrigerated for up to five days in an airtight container. If you want to keep the soup for longer, you can freeze it for up to six months!