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Wild garlic soup

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

Wild garlic soup

Method

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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.

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Serves: 6

Prep: 10 min
Cook: 20 min

Ingredients

For the soup

50g Butter
100g 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