A pungent soup fresh from the wild

  • 15 mins
  • 4
  • Easy


  • 500g Washed wild garlic leaves
  • 2 med potatoes washed peeled and diced
  • 2 cloves garlic crushed
  • The green leaves of two leeks washed and finely sliced
  • 2 banana shallots finely chopped
  • 125ml White wine
  • 1litre chicken stock
  • 100ml double cream
  • 25g Butter
  • Drizzle olive oil
  • Bouquet Garni - Thyme, Bay and parsley stalks
  • Chopped Parsley
  • Salt and pepper


For the confit potatoes using half of the diced potatoes add to a pan with a splash of olive oil one clove of garlic and one sprig of thyme cook on a low heat until soft.

For the wild garlic veloute

Heat a large pan add the olive oil, butter and melt
Add the shallots, leeks, diced potato and garlic to the oil and butter and cook without colour for approx 3 – 4 minutes or until soft
Add the white wine and reduce by half add the chicken stock and bring slowly to the boil
Turn the heat down and simmer until the potatoes are soft
Add the cream and season with salt and pepper at this stage add the wild garlic stir into the liquid cook until wilted about 2 minutes
Finally, blend in a food processor and pass through a fine sieve.

To serve place a few confit potatoes into the bottom of a bowl and pour over the wild garlic veloute a few wild garlic flowers can be placed on top of the soup.

About The Author

Tim Bilton is the chef proprietor of the Spiced Pear at Hepworth and a former contestant on the Great British Menu. He is a champion of local, seasonal food and grows much of what is served on the menu in a field adjacent to the restaurant.

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