Now that we are in May we are nearing the end of the wild garlic season. The leaves are still looking good but as more an more flowers appear the leaf quality and growth rate will go down.

I have tried a few wild garlic soup variants and our family likes the vibrant, "in your face", simple watery soup with no cream. This is what it is:

Serves 4-8 (4 if as a main course with bread and cheese, 8 if served as a starter)

Ingredients
100 g wild garlic (rule of thumb is that if I have a 20 cm diameter colander and if I fill it with leaves it works out at very close to 100 grams)
two medium onions
a roughly 2 cm cube of ginger
1 litre vegetable stock
1 tbsp vegetable oil

 wild garlic soup jug

Method
1. Finely chop the ginger and onions (coarse chopping is fine if you use a large food processor rather than a hand blender) and sweat in the oil at a medium heat for 10 minutes
2. Wash the wild garlic leaves and rougly chop them (set a few smaller leaves aside if you want to use them for garnish)
3. Add the wild garlic, then the vegetable stock to the onions
4. Leave on the heat for about 2 minutes
5. Blend the soup until the wild garlic pieces are fairly fine. The soup will have a vibrant green colour.
6. Heat for a few more minutes then serve
7. Optionally add small leaves or wild garlic flowers as a garnish

 wild garlic soup cup

NOTE:

While wild garlic leaves are mild if wilted or cooked, the raw flower may have a strong garlic "kick"!