
Clodagh McKenna
from
Market Kitchen
Make the most of this season’s produce with Clodagh McKenna’s hearty soup recipe, served with a wild garlic pesto
Make the most of this season’s produce with Clodagh McKenna’s hearty soup recipe, served with a wild garlic pesto
Wild garlic soup
Method
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.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
For the soup
50g Butter100g Onions, peeled and roughly chopped
200g Potatoes, peeled and roughly chopped
300ml hot chicken or vegetable stock
1 bunch of fresh wild garlic leaves
2 tbsp double cream
For the pesto
2 handfuls wild garlic leaves, choppedextra virgin olive oil
50g Hazelnuts, skins removed and toasted
50g Parmesan, roughly cubed
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