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Wild Garlic , Watercress and Leek Soup

Veg   HT  SP  35mins

Serves 4        Hot   Vegetarian  Vegetable   Soup    Spring Season  Gluten Wheat Free  Eggless

50g/2oz Butter
1 tbsp Olive Oil
75g/3oz Watercress, washed and coarsely chopped
450g/1lb Fresh Leeks, washed finely chopped
1 Large Potato, peeled and diced
900ml/30fl.oz. Fresh Vegetable Stock
180ml/6fl.oz Double Cream
Salt and Black Pepper
6 Wild Garlic Leaves, finely shredded


1. Heat the butter and oil in a large saucepan, add the watercress, leeks and potatoes and sauté over a low to medium heat for 10 minutes, stirring from time to time.

2. Add the stock, bring back to simmering point and to cook for 10 minutes or until the vegetables are tender.

3. Remove from the heat, allow to cool a little then transfer to a liquidiser and process until smooth.

4. Return the soup to the saucepan, stir in the cream and reheat gently.

5. Stir in the shredded wild garlic leaves, cook for 30 seconds only, and serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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