Wild Garlic Soup from The Peacock at Rowsley


  • 70g sliced onion
  • a splash of vegetable oil
  • 25g butter
  • 225g potato (peeled and thinly sliced)
  • 500g chicken stock (made with a stock cube is fine)
  • 250g milk
  • 200g wild garlic (washed)


  1. Place the sliced onion into a pan with the vegetable oil and butter and cook on a low heat soft with no colour.

  2. Add the sliced potatoes and cook on a low heat for another 5 minutes.

  3. Add the stock and milk and turn the pan up to full heat, bring to the boil, then turn down to a simmer and cook until the potatoes are cooked through and tender.

  4. Roughly chop the wild garlic with a knife (this will help the soup blend better). Add the garlic to the pan and return to the boil on a high heat.

  5. Cook until the wild garlic is cooked and tender to touch (approx 2-3 minutes).

  6. Blend in a liquidiser until smooth and season with salt to taste. Adjust the consistency with more milk if a thinner soup is required.

  7. This soup can be served as it is or with croutons, a poached egg or a dollop of creme fraiche.