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Garlic soup  9756
Garlic SoupBrian Clarke, assisted by Harry Weir

Wild garlic and potato soup

This vibrant soup is full of flavour

Serving: Serves 2



  • 1 tablespoon rapeseed oil
  • ½ small onion, chopped
  • 2 baker potatoes, peeled and finely diced
  • 1 sprig thyme, chopped
  • 2 leeks, washed and diced
  • ½ clove garlic, chopped
  • 200g wild garlic leaves, washed
  • 300ml water
  • 50ml double cream
  • 100g spinach
  • Salt and ground black pepper, to season

For the croutons

  • 2 slices bread
  • 1 sprig rosemary
  • Clarified butter

For the parsley oil

  • 100g parsley, stem removed
  • 3 tablespoons rapeseed oil



  1. Heat the oil in a saucepan over a medium heat. Add the onion, potatoes, thyme and leeks and fry for 3-4 minutes, until softened without colour. Add garlic and leaves.
  2. Add the water and bring to the boil. Reduce the heat and simmer for ten minutes. 
  3. Add the cream and spinach and use a hand blender to liquidise the soup. Season, to taste, with salt and freshly ground black pepper.
  4. To make the croutons, slice the bread into large cubes, fry in clarified butter and rosemary on a gentle heat until golden and allow to drain on kitchen paper.
  5. To make the parsley oil, add all the ingredients to a blender, blitz and pass through a sieve.
  6. To assemble, place the soup in a warm bowl, drizzle with parsley oil and add croutons.

    Recipe by Seamus Commons of Knockranny House Hotel 


 Don’t allow the soup to over-boil, or it will kill the flavour. Simmer is best.