Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Creamy Wild Garlic Soup

Janice Pattie
An easy to make warm and comforting soup, simply made with potatoes, ham, peas and wild garlic leaves.  
5 from 6 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine British
Servings 4
Calories 321 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 30 grams butter
  • 1 medium onion
  • 400 grams baby new potatoes
  • 450 millilitres ham stock
  • 100 grams frozen peas
  • 2 teaspoon cornflour
  • 250 millilitres milk
  • 1 pinch turmeric
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 25 grams wild garlic leaves
  • 125 grams ham
  • 50 ml double (heavy) cream optional

Instructions
 

  • Heat the oil and butter in a large pan. Chop the onion and add to the pan.
  • Cook the chopped onion gently until it starts to become transparent. 
  • Cut the 400g (1lb) new potatoes into 3 cm (1 in) chunks and add them to the pan.
  • Add the 450 ml (2 cups) hot stock to the pan.
  • Slice the 25 g (⅓ cup) wild garlic leaves into fine ribbons (retain a few leaves for garnish) and add to the stock. Cook the soup for 15-20 minutes until the potatoes are tender.
  • Mix the 2 tsp of cornflour and pinch of turmeric with a little of the cold milk.
  • Mix with the remaining 250 ml (1 cup) of milk and add to the hot soup stirring. 
  • Add the frozen 100 g (¾ cup) frozen peas and the 100 g (¾ cup) diced or shredded ham and simmer for a further 3-4 minutes.
  • Stir in 50 ml (¼ cup) double cream (optional). Season to taste. Garnish with 25 g (¼ cup) ham and a few finely sliced wild garlic leaves and serve with crusty bread.
    Bowl of Creamy Wild Garlic Soup with bread

Notes

  • If you can't find any wild garlic add a large crushed clove of garlic with the onion and replace the sliced wild garlic leaves with chives or sliced spring (green) onions. 
  • Turmeric is used to add a golden colour to the soup, there is no discernable taste.  It is not essential to the recipe,
  • For special occasions add some cream to the soup. 
  • You can make this soup vegetarian, simply leave out the ham and use vegetable stock. 

Nutrition

Calories: 321kcalCarbohydrates: 30gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 1482mgPotassium: 724mgFiber: 4gSugar: 8gVitamin A: 829IUVitamin C: 32mgCalcium: 113mgIron: 2mg