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Wild Garlic Soup

Servings: 4
Calories: 280kcal
Author: Andra Constantinescu


for the wild garlic soup:

  • 15 ml rapeseed oil
  • 1 shallot finely chopped
  • 250 g potatoes cubed
  • 1 litre vegetable stock
  • 1 bunch wild garlic
  • 100 g lamb lettuce

for the croutons:

  • 100 g wholemeal bread cut in cubes
  • 2 springs thyme
  • salt
  • pepper
  • olive oil

to serve:

  • creme fraiche


  • Sweat the shallot in oil, then add the potatoes and vegetable stock and leave to boil until the potatoes are soft. 
  • Add the wild garlic and lamb lettuce and let it simmer for 1-2 minutes.
  • Leave the soup to cool slightly, then blend in a food processor (or using a stick blender) until smooth. 
  • To make the croutons, place the bread on a baking tray, season with salt, pepper and olive oil and bake for 15 minutes at 180C
  • Serve the soup hot, topped with creme fraiche and croutons.


Special equipment needed for this recipe: