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This recipe is classed as easy

Rating 2.48 / 5 (303 votes)

Prep time:
10 min
Cook time:
20 min

Make the most of this season’s produce with Clodagh McKenna’s hearty soup recipe, served with a wild garlic pesto


1. For the soup: melt the butter in a heavy-bottomed saucepan over a medium heat. Add the onions and potatoes, lightly frying, then season with salt and pepper. Cover the pan with a lid and cook for 10 minutes.

2. Add the stock bit by bit to the potato and onion mixture so that it combines well with the mixture. Once all the stock has been added bring the pan to a boil, reduce the heat and cook until the potatoes and onions are tender.

3. Stir in the wild garlic leaves and cook for 1 more minute. Add the double cream and stir.

4. Transfer the soup to a food processor and blend to a smooth consistency. Season with salt and pepper to taste.

5. For the pesto:crush together the hazelnuts, parmesan and wild garlic leaves in a pestle and mortar, or a food processor. Season with some pepper and a drizzle of extra virgin olive oil and mix well. Set aside.

6. Serve the soup in bowls with the pesto drizzled over the top.


For the soup

  • 50 g butter
  • 100 g onions, peeled and roughly chopped
  • 200 g potatoes, peeled and roughly chopped
  • 300 ml hot chicken or vegetable stock
  • 1 bunch of fresh wild garlic
  • 2 tbsp double cream

For the pesto

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Latest Comment


I love this recipe & have made it several times (both soup & pesto) while wild garlic is in season. The soup does, however, only make about two servings as written (whereas the pesto quantities make loads to spare). I triple the stock, potato & onion quantities (but not the butter which is loads!), & have used a mix of onion/ leek/ spring onion which is a delicious three-allium variant. I add some milk at the end to achieve the right consistency & creaminess - it doesn't really need cream too. The pesto needs much more oil to blend properly, & is good with a mix of toasted nuts (almonds/ pine nuts/ hazelnuts/ walnuts) depending on what you have. It keeps really well, covered with a film of oil, in the fridge, & is great in lasagne & with pasta.

EleanorM27186 EleanorM27186  Posted 18 May 2012 1:58 PM

Yeah, 300ml of stock does not make enough for 6 people so reckon the quantities or number of servings are wrong. I had to add another 300 ml of stock to make it just enough for 4 small bowls.

ScotianGirl ScotianGirl  Posted 08 May 2010 5:26 PM

This recipe is easy and tastes fantastic! A 'bunch' of wild garlic is about 80-90g so the 300mls of stock is accurate.
The cream isn't necessary if you want to save on calories.
It serves 2

frances.wright26@yahoo.co.uk frances.wright26@yahoo.co.uk  Posted 24 Apr 2010 6:16 PM

Delicious soup and I have now found a supply of wild garlic growing locally.

CJC2 CJC2 Posted 01 Apr 2010 2:40 PM

If you make this, count on adding 900 ml stock to the soup, not 300 ml. With weight, I used about 250g of wild garlic (rather than 1 'bunch'). I added the wild garlic off the heat (didn't cook it for one minute), then liquidised with slightly more cream than the recipe. Challenging to liquidise, but the result was OK - lovely green colour - slightly bland taste, pepped up with the pesto.

JoannaG91908 JoannaG91908 Posted 13 Apr 2009 5:05 PM