Hogweed and Wild Garlic Soup
A springtime favourite, one to make when the first shoots of hogweed and leaves of wild garlic start appearing. Like most soups and stews, this is always better for being left to stand overnight so the flavours can really develop.
- A good double handful of wild garlic (approx 200g)
- A good double handful of hogweed (approx 200g)
- ½ tablespoon olive oil
- 25g butter
- 1 onion, chopped
- 1 large carrot, chopped
- 1 stick of celery, chopped
- 500ml well-flavoured vegetable stock
- 2 tablespoons double or soured cream
- Salt and freshly ground black pepper
- Wash and drain the wild garlic. Rinse the hogweed and chop it roughly.
- Set a medium-sized pan over low heat and add the olive and butter. When the butter has melted, add the onion, carrot and celery with a pinch of salt. Let the vegetables sweat gently with the lid on for about 10 minutes, stirring every now and then.
- When the vegetables are softened, add the hogweed. Stir to coat with the butter and cook for a minute or so, then add the stock and bring to a boil. Simmer gently for about 30 minutes until the hogweed is tender (this will depend on how chunky the hogweed’s stems are).
- When the hogweed is cooked, add the wild garlic and simmer for a further two minutes. Blitz the soup with a hand-held blender (or transfer to a regular blender or processor). Taste for seasoning and serve, topping each bowlful with a swirl of cream.
Recipe by Wild Food UK; development and photos by Otherwise