Carding Mill Valley wild garlic soup

This soup is delicious and good for you. Wild garlic is common in shaded woodland and is best when the leaves are young and tender in March and early April. Our volunteers pick all our wild garlic on Wenlock Edge.

Soups and starters
Catering Manager, Grant Wilson with a bunch of wild garlic
Our volunteers pick the wild garlic on Wenlock Edge and we then turn it into delicious soup National Trust
  • Preparation time 30 minutes (prep. time)
  • Cooking time 30 minutes (cooking time)
  • Serves 4


  • 1 large onion
  • A knob of butter
  • 1L chicken stock
  • 1 large potato
  • 1 good handful of washed wild garlic leaves
  • 1tbsp of crème fraiche or double cream
  • Salt and pepper to taste



  1. In a large pan, melt the butter over a gentle heat.
  2. Slice the onion and add to the pan.
  3. Soften the onion, stirring occasionally until soft.
  4. Peel and chop the potato, then add to the pan along with the chicken stock.
  5. Turn up the heat, bring to the boil and simmer until the potato is cooked.
  6. Remove from the heat, add the wild garlic leaves and purée.
  7. Season to taste, then serve, finishing with a dollop of crème fraiche.