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Garlic (wild) & Wild Herb Soup Recipe

If using shop-bought garlic, use six cloves, rather than six plants.
This is a delicious soup, and a meal in itself if served with good bread.
However, it's not worth making unless you have fresh parsley, sage and thyme

Key Features

  • Suitable for Vegetarians


For 6 people:

- 6 Wild Garlic Plants

- 1.3 litres/4 pints Water

- 1 teaspoon (5ml) freshly-ground Black Pepper

- 2 teaspoons (10ml) Salt

- 4 Cloves

- 1 teaspoons chopped fresh (5ml) Sage

- 1 teaspoon fresh Thyme leaves Thyme

- a small handful of chopped fresh Parsley + a little more to decorate

- 1 Bay Leaf - fresh or dried

- 4 Egg Yolks

- 40g/1 oz Butter

- 1 teaspoon (5ml) Cornflour

- 30g/1 oz grated Cheddar Cheese

- 2 tablespoons Single Cream - optional


- Wash the garlic thoroughly.

- Cut the green stems and leaves off the wild garlic stems and chop them finely.

- Remove the skins from the garlic bulbs, and slice them thinly.

- Put the water in a big saucepan with the chopped garlic tops and sliced bulbs, salt, pepper, cloves and all the herbs - except the garnishing parsley.

- Bring the mixture to the boil, then simmer for 15 minutes. Remove the soup from the heat and stand for 5 minutes to infuse and cool slightly.

- Remove the bay leaf and cloves.

- Beat together the butter and cornflour with the egg yolks until they are creamy, and pour them into another saucepan, capable of holding all the ingredients.

- Place this saucepan over a very low heat, and gradually pour the soup over the egg yolks - whisking all the time.

- Simmer for a further 5 minutes, but on no account allow the soup to boil.

Serve hot, with the cream poured over the top of each bowl, before a light sprinkling of parsley - hand round a bowl of grated Cheddar.
Adapted from a recipe by Joy ).O. I. Spoczynska in her excellent book 'The Wildfoods Cookbook' (Robert Hale, 1985).

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