Pea and wild garlic soup

Pea and wild garlic soup

Wild garlic is similar to everyday garlic, but milder. It’s hard to resist putting it into everything – shredding it into soups, salads and sauces. It’s truly seasonal, because you can only get it for a certain amount of time and then that’s it.


Three to four as a starter


  • 2 tbsp olive oil
  • Generous knob of butter
  • 1 small onion, finely chopped
  • 400g frozen peas
  • Good handful of wild garlic leaves, roughly chopped
  • 600ml vegetable stock
  • Handful of torn mint leaves


  1. Put the olive oil and butter into a pan over a medium heat. Add the onion and season, and sauté until it’s soft but hasn’t coloured.
  2. Stir in the frozen peas and the wild garlic leaves, then add the stock (top up with water if you need to, to cover the greens) and bring to the boil. Reduce the heat, and simmer for three minutes, until the peas are cooked and soft.
  3. Carefully transfer to a blender (in batches if necessary) and blend until smooth. Check the seasoning.
  4.  If serving hot, pour back into a clean pan and thin the soup down a little with a touch of water if it needs it.
  5. If serving cold, chill the soup in the fridge and serve in chilled bowls with a drizzle of olive oil and some cheesy biscuits (I like cheddar shortbread) on the side.

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