Wild Garlic and Potato Soup
Creamy wild garlic and potato soup made with just a few ingredients and ready in no time. The perfect way of using foraged wild garlic.
Servings: 4
Calories: 338kcal
Ingredients
- 100 g/ 3.5 oz/ 1 very large bunch wild garlic
- 450 g/ 1 lb potatoes
- 1 medium onion
- 1 tablespoon olive oil or butter
- 1 liter/ 34 fl.oz/ 4 ¼ cups chicken stock or vegetable broth See note
- 75 ml/ 2.5 fl.oz/ ⅓ cup heavy cream
- fine sea salt and black pepper
Instructions
- Clean the wild garlic leaves thoroughly. Keep 4-5 large ones for garnishing. Roughly chop the rest of them. Set aside.
- Peel and cube the potatoes, set aside. Finely chop the onion, set aside.
- Heat the oil/butter in a pot. Cook the onions until translucent, 2-3 minutes, while stirring often.
- Add the chopped potatoes and wild garlic.
- Pour in the stock. Cover, bring to a boil and cook on medium-low heat until the potatoes are soft, about 15-20 minutes, but check.
- Blend the soup.
- Add the cream, stir well and reheat gently. Adjust the taste with salt and pepper. Garnish with the remaining and finely chopped wild garlic leaves.
Video
Notes
For a vegan version, make the soup with oil, vegetable broth and vegan cream (like soy cream).
Nutrition
Serving: 1/4 of the dish | Calories: 338kcal | Carbohydrates: 44g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 679mg | Fiber: 3g | Sugar: 7g