Liz Knight’s Wild Garlic & Potato Soup recipe

If you’re lucky enough to be able to get out for a walk and have wild garlic locally then there are some great recipes you can make at the moment.

Here’s what our foraging teacher Liz Knight of Forage Fine Foods has to say about wild garlic:

“Wild Garlic is great for the immune system and is thought to be antibacterial and antiviral. It’s delicious, abundant and free.

“You can dry it in a low oven or on a tray over your radiator, grind it to a powder to add to soups or stews at a later date. Or, use fresh wild garlic like spinach – it becomes milder when cooked.”

As always when foraging, take the time to look properly at the leaves and stems and only take small amount of the plant. There a few poisonous plants that look a bit like wild garlic, including Lords & Ladies, Autumn Crocus and Lily of the Valley.

Wild Garlic and Potato soup – serves 4

• 100g wild garlic leaves
• 200g potato
• Vegetable or chicken stock
• 200ml milk or cream 
• Salt & pepper
• To make this recipe vegan leave out the milk or cream & add a little more vegetable stock 

Method

1. Peel & chop your potatoes (you can rub the left over peel in oil & bake them in the oven to make oven crisps).
2. Finely chop the wild garlic.
3. Place the chopped potatoes & wild garlic in a large pan, add a good pinch of salt, crumble in the stock cube, cover with water and cook until the potatoes are soft.
4. Puree and stir in the milk or cream. If you don’t have milk or cream, or want to make this recipe vegan, just leave it out and add a little more vegetable stock – it will taste just as good!

Liz will be back at the farm later in the year but if you can’t wait until then we’ll be sharing more of her ‘Foraging from Home’ tips in the coming weeks.

Take a look at Liz’s range of delicious foraged seasonings, jellies & sauces.