Recipe: Wild Garlic Soup with Poached Egg
Here at The Coniston, our restaurants have a firm focus on using high-quality local ingredients and, when the seasons allow, produce from our 1,400-acre estate. As Spring has sprung, we’ve been out foraging for Wild Garlic, which has been making an appearance on the menu’s across the hotel.
We have created a delicious wild garlic pesto that we served in Huntsman’s Lodge and in our Spa brasserie, Nourish, we have created a delicious wild garlic soup.
If you’re out and about this spring and find this delicious plant growing, or you already have an idea of where it might be growing, we’ve pulled together our soup recipe so that you can impress your friends and family with your fancy foraged fare!
- Wild Garlic
- Vegetable stock
- Seasoning to taste
- Cream (optional)
- Egg to garnish
- First finely dice the shallots, garlic and leeks, then sweat in a large pan on a low heat so as not to colour the vegetables
- Next, dice the potatoes and add with the vegetable stock
- Simmer until the vegetables are cooked
- Blanch wild garlic in a pan of boiling salted water
- Remove the wild garlic and drain
- Blend the wild garlic with the soup base until it’s completely smooth
- Season to taste before passing the soup through a fine strainer
- Soft poach an egg in boiling salted water
- Add the egg to the finished soup
Top Tips from The Kitchen
When dicing your vegetables, try to make sure they are all the same size so that they cook at the same time. That way you won’t risk having any underdone or overdone vegetables.
Wild garlic grows all over Yorkshire – usually in wooded areas near water. Countryfile have published a great guide for finding it in your local area. Another top tip, if you’re going out to foraging, just make sure that you don’t pick the leaves in a popular dog walking area!
If you would like to sample some of the seasonal dishes served here at The Coniston, you can book a table in one of restaurants – Huntsman’s Lodge or Macleod’s. Click here to find out more.