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Hogweed and Wild Garlic Soup

VegetarianVeganDairy FreeGluten Free

A real Spring favourite when the first hogweed shoots and wild garlic start appearing.

Serves : 4
Prep : 15 minutes
Cook : 30 minutes
  • A good handful of wild garlic/ramsons
  • A good handful of hogweed
  • 1 large carrot
  • 1 stick of celery
  • 1 onion
  • 2 pints veg stock
  • Butter or a little olive oil
  • Salt and pepper

Method

  1. Roughly chop the onion and carrot and fry in some butter or a little olive oil.
  2. Finely slice the celery and add to the pan.
  3. Roughly chop the hogweed and add to the pan, stir for a minute and add the stock.
  4. Leave to simmer until the vegetables are soft, approximately 30 mins.
  5. At the last minute add the Ramsons and cook for two minutes.
  6. Mash with a potato masher for a rustic effect or blend for a creamy soup and season to taste.
  7. This soup is ready to eat but as with most soups and stews best left overnight to develop the flavours.

Credits

Wild Food UK

COMMENTS

3 comments for Hogweed and Wild Garlic Soup

  1. Alistair says:

    Can older (or slightly older) leaves be used in this recipe, or still only unopened leaves/young shoots?

    1. Poppy Ives says:

      Yes teh leaves can still be used to full maturity, but the shoots are best 😉

  2. Mike W says:

    Tasty Fantastic soup

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