Serves 4

1 bunch Wild Garlic(Washed well)
1 bunch Wild Nettles (Washed Well) you can replace with Lovage
5 bunch Sorrel
50 g Flat Leaf Parsley
1 ea Large Leek
200 g Peeled and Chopped Potatoes
400 ml Chicken or Vegetable Stock
Olive Oil, Seasoning


A Rich Blend of Irish Nettles, Lovage and Wild Garlic enriched with Wexford Potatoes Served with Rocket and Chive Cress Croute



Drizzle a little oil into a large pot and place over a medium heat. Add in the chopped leeks and onions and cook slowly until they have softened. Add the stock and the potatoes and bring this to the boil. Reduce to a simmer and cook for 20 minutes. Now add the garlic leaves, nettles, sorrel and. Continue to simmer for a minute or two, just to soften all of the leaves. Add the soup to a jug blender and blend until smooth. Check the seasoning and pour into a hot bowl. Garnish with a Garlic Crouton and some rocket and chive cress


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