New Potato, Wild Garlic and Parsley Soup


Paired with the fresh aroma of wild garlic, new potatoes make a wonderfully savoury soup.


  • 70g butter
  • 1 onion, chopped
  • a splash of dry white wine
  • 250g new potatoes, sliced
  • 1litre vegetable stock
  • 40g wild garlic
  • 150g flat leaf parsley, picked and washed
  • a dash of cream


In a pot, melt the butter on a medium heat and add the chopped onions. Cook until translucent.
Add the wine and let the alcohol evaporate. Add the potatoes, stock and salt and simmer for 30-45 minutes until the potatoes are completely soft.
Remove the pan from the heat and add the wild garlic, parsley and cream and blend the mixture in a food processor until smooth.
Adjust the seasoning to taste and serve with croutons and a drizzle of extra virgin olive oil.