Wild garlic soup
An easy wild garlic soup recipe from our chef Jarda. Wild garlic normally only grows on the edge of woodland and looks rather like Lily of the Valley. Take care to ensure that when you rub the leaves they smell of garlic because otherwise, you might be picking Lily of the Valley which is poisonous.
400g onions, thinly sliced
250g carrots, cut into cubes
500g wild garlic, plus 30g wild garlic stalks
1 fresh thyme sprig
200g potatoes, peeled and very thinly sliced
30g double cream
- Put 500g of wild garlic and the thyme in a large saucepan with 800ml water and bring to a boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours.
- The Retigo combi oven is set on a steam mode of 99°C and 100g of potatoes can be steamed for 5 minutes. Then change the cooking mode to
- For the soup, melt the butter in a large saucepan over low heat and cook onions and carrots for 2 minutes. Add remaining 100g of potatoes and fry for a further 5 minutes or until softened
- In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to a boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. Garnish with fried potato slices and wild garlic leave.