Cream of Green Garlic and Potato Soup


Prep time: 
30 minutes


Cream of green garlic and potato soup


  • 2 potatoes, peeled and diced
  • 1 green garlic, white and light green parts, chopped
  • 25g proscuitto minced
  • pinch of cayenne
  • 250 mg chicken or vegetable stock, use more to thin the soup
  • 50 ml double cream


Heat some olive oil in a saucepan. Add the proscuitto and cook till it starts to dropp its fat. Add the garlic stir and sweat, do not allow to brown or it will go bitter. Add salt, pepper and cayenne, stir and cook for another 2 mins. Add the chicken stock, bring to boil and simmer for 30 mins. Add the potatoes, cook till falling apart, add more stock if needed. Blend to a smooth puree, add more stock if too thick. Return to the hob stir in the cream and warm through on a medium heat. Serve and garnich with chives.


Add chopped chives to garnish