Wild garlic soup – Creamy starter for a three-course meal

Stuck for starter ideas? Try this special wild garlic soup recipe. It is creamy, delicious and a delightful way to start an evening of tasty food and good company.

This wild garlic soup recipe from Executive Chef Steven Titman of the Red Carnation Hotel Collection is quick and easy. Its velvet-smooth texture combined with deep aromatic flavour will tantalise your taste buds.

The combination of veggies like leek, celery, mushrooms, garlic, potato and onion simply tastes amazing. It is also a super healthy dish to set your appetite for the remaining dishes coming your way.

The best thing about preparing soup for a starter is that you can easily double or triple your recipe to make provision for more guests. It is so flavour-packed that many of your guests would like to enjoy a second portion, risking the chance of finishing the rest of their three-course meal.

Looking for a mouth-watering starter? Prepare this bright green wild garlic soup to the delight of your guests.

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Wild garlic soup recipe

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Recipe by Dirnise Britz Course: StarterCuisine: GlobalDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 white onion

• 1 leek

• 4 sticks celery

• 10 button mushrooms

• 1 bulb garlic

• 1 large potato

• 1 litre vegetable stock (or light chicken stock)

• 300 g wild garlic leaves

• 30 g butter

• 500 ml cream

• 4 tablespoons Crème Fraîche

Method

• Roughly chop the onion, celery, leek, mushrooms and 3 cloves of garlic and cook slowly in a pan with the butter.
• When they are soft and translucent, add the stock and bring to the boil. Cut the potato into 6 or 8 pieces and add to the pan, then add the cream.
• Bring to a boil and simmer until the potatoes are cooked. Then, place in a blender and mix at high speed until smooth.
• Fill another pan with water and add 4 more garlic cloves and bring to a boil.
• Quickly cook the wild garlic leaves for a couple of minutes (don’t forget to add some salt to the water).
• Remove the leaves and cool in ice water then blend until smooth.
• To serve
• Bring the soup base to a boil and then just before serving, stir in the garlic puree (this will help keep the soup a nice bright green colour). 
• Season with salt and pepper and Crème Fraîche to taste.

Notes

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