Wild garlic soup

In April I like to collect wild garlic. The leaves look like those of lily of the valley, but the scent clarifies which are wild garlic. You can learn more about wild garlic in the video below.


for about 4 people


approx. 40 minutes



good as:

Starter for a spring menu


about this recipe

Wild garlic 

Wild garlic belongs to the Allium family and is closely related to chives, onions and garlic. It grows in Europe and parts of Asia, mainly in the forest. It is one of the most important wild herbs and is often collected. Also by me and my family. It is doubly healthy because we move around to find it and then eat a very tasty and healthy soup. So a welcome vegetable on our healthy eating with fibromyalgia plate. Not too healthy, because cream is also in the soup. Wild garlic probably contains a lot of vitamin C, which is good for the immune system.


Roasted radishes


  • 1 bunch wild garlic
  • 2 shallots
  • 1 tbsp butter/or vegan margerine
  • 2 potatoes
  • 1/2 l vegetable stock
  • 200g cream/vegan cream
  • 1 egg yolk/leave out if vegan
  • Sea salt and pepper to taste

From year to year you can find more and more products with wild garlic on the shelves: Wild garlic butter, cream cheese with wild garlic, wild garlic bread and much more. We can also do a lot with it ourselves like: Pestos, spreads, wild herb salads and sauces. In naturopathy, wild garlic is said to help with digestive disorders. It is called the witch 's onion.

Wild garlic soup

Step by step guide

Step 1

Wash the wild garlic and cut into fine strips. Cut the shallots and dice finely. Peel and finely dice the potatoes.

Step 2

Gently heat the butter in a saucepan. Sauté the shallots in it until translucent. Add almost all the wild garlic and the potatoes and heat and sauté.

Step 3

Add the vegetable stock and simmer for 12-15 minutes.

Step 4

Add 2/3 of the cream and purée the soup.

Step 5

Season with salt and pepper and add the remaining wild garlic. Bring to the boil again briefly. Mix the remaining cream and the egg yolk with some of the soup and then add to the soup. Stir gently until the soup is thickened, but do not let it boil any more. The delicious wild garlic soup should be served immediately.


If the wild garlic flavour is too dominant for you, you can also add 1/2 bunch of wild garlic and baby spinach.

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 Elegant Themes, Dawn


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