The beginning of May marks the end of the wild garlic season. That’s the time when the plant starts to bloom and lose its distinctive taste. One of the best ways to appreciate the subtle garlic aroma of this wonderful leaf is by cooking an aromatic wild garlic soup.
The process of cooking any creamy herb soup is always the same and very easy. It takes no more than half an hour to have this velvety smooth soup on your dinner table.
Because herbs don’t have a lot of body to them, potatoes provide the substance for this wild garlic soup. It’s best to use starchy potatoes for a soup like this because they will become softer when cooked through which makes them easier to blend. Also, the starch that is released into the broth while simmering will help to thicken the soup slightly more and improve the mouthfeel.
The wild garlic should be added just before blending. It’s a very delicate herb. If you boil it for 20 minutes, it will lose all of its fragrance and eye-catching color.
Once the potatoes are cooked, it’s time to add the wild garlic and cream. Let the soup get up to a boil, season, and then immediately blend it while still hot. The shorter you cook the wild garlic and cream, the more aromatic the soup becomes.
Table of Contents
Why I recommend straining this wild garlic soup after blending
I always state that it is optional to strain the soup through a fine-mesh sieve after blending. However, for this soup I highly recommend it. Wild garlic can be very fibrous and if you don’t own a professional-grade blender (I don’t), the soup might not be super-smooth after blending. However, if a few plant fibers don’t bother you, you can also leave the soup unstrained.
As always, the seasoning is up to you. I recommend seasoning this soup with raspberry vinegar and salt. If you don’t have raspberry vinegar, you can substitute any other mild vinegar that you like (eg. apple cider vinegar, strawberry vinegar, or rice vinegar). You can be quite generous with the salt if you’re using homemade and unsalted chicken broth. Because of the potatoes, the soup will need a few large pinches at the end to taste well seasoned.
This soup can either be served as a small appetizer for four people or you can eat it as a dinner for two people. I recommend serving it with a slice of toasted bread on the side. If you’re looking for another wild garlic recipe, why not also try my recipe for wild garlic spaetzle next?