Wild Garlic and Potato Soup
This creamy wild garlic and potato soup is made with just a few ingredients and is ready in no time. It's the perfect way to use foraged herbs.
Servings: 4 servings
Calories: 338kcal
Ingredients
- 3.5 oz wild garlic 100 g, a very large bunch
- 1 lb potatoes 450 g
- 1 medium onion
- 1 tablespoon olive oil or butter
- 4¼ cups chicken stock or vegetable broth, 1 liter, Note
- ⅓ cup heavy cream 75 ml
- fine sea salt and black pepper
Instructions
- Clean the wild garlic leaves thoroughly. Keep 4-5 large ones for garnishing. Roughly chop the rest. Set aside.3.5 oz wild garlic/ 100 g
- Peel and cube the potatoes and set them aside. Finely chop the onion and set it aside.1 lb potatoes/ 450 g + 1 medium onion
- Cook onions: Heat the oil in a pot. Cook the onions until translucent, 2-3 minutes, while stirring often.1 tablespoon olive oil
- Simmer the soup: Add 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.4¼ cups chicken stock / 1 liter
- Blend: Add the cream and blend the soup. Adjust the taste with salt and pepper. Garnish with the remaining and finely chopped wild garlic leaves.⅓ cup heavy cream/ 75 ml + fine sea salt and black pepper
Notes
For a vegan version, make the soup with oil, vegetable broth, and vegan cream (like oat or 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