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Creamy Wild Garlic Soup

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 5 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