Wild garlic is just in season now and this week could be a last chance to catch it before full bloom. Unfortunately when blooming it looses it’s intense taste. I just made this soup and I am going to preserve some of it for winter. Wild garlic is widely known for its antibacterial, antibiotic and possibly antiviral properties, and contains vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies have also shown that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease.
knob butter butter
2 medium potatoes, cut into cubes
1 medium onion, chopped
1 litre vegetable stock
4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
100ml double cream
- Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
- .Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season.