Creamy Wild Garlic Soup
A smooth, creamy soup highlighting the fresh flavor of wild garlic. Quick to make and rich in fiber and healthy fats, it’s perfect for a light lunch or starter, with options to customize with extra greens, gnocchi, or wild rice.
Equipment
- 1 × 2-quart saucepot or soup pot
- 1 × high-speed blender (e.g., Vitamix)
Ingredients
- 2 oz celery 1 large stick, diced
- 2 oz shallot 1 large, diced (or ramps/garlic cloves)
- 3 tbsp unsalted butter
- 3 tbsp long-grain rice
- Kosher salt to taste
- Ground white pepper to taste
- 3 cups chicken broth or vegetable stock
- ¼ cup heavy cream
- ¼ cup dry white wine
- 3 oz fresh wild garlic leaves about 2.5 cups chopped, loosely packed
- 1 tbsp extra virgin olive oil optional
Instructions
- Prepare the Rice: Begin by rinsing the rice under cold running water in a small bowl or sieve. Swirl the grains gently with your fingers until the water runs clear, removing excess starch. This ensures a smooth, creamy soup without clumping. Set the rinsed rice aside while you prepare the vegetables.
- Clean and Dry Wild Garlic Leaves: Wash the wild garlic leaves (or ramps/other alliums) thoroughly to remove any dirt or grit. Pat them dry using a clean kitchen towel or paper towels. Keeping the leaves dry helps preserve their bright green color and fresh flavor when added to the soup later.
- Dice the Aromatics: Take the celery and shallot (or substitute ramp bulbs/garlic cloves) and dice them into uniform ¼-inch pieces. Evenly sized pieces ensure gentle cooking, helping the vegetables soften without overcooking or burning. This step enhances both the texture and flavor of the final soup.
- Sweat the Vegetables: Place your 2-quart saucepot over medium heat and add the unsalted butter. Once melted and slightly foaming, add the diced celery and shallot. Cook gently for about 5 minutes, stirring occasionally, until the vegetables are tender and aromatic. This slow softening, or “sweating,” releases their natural sweetness and builds the soup’s flavor base.
- Toast the Rice: Add the rinsed rice to the pot with the vegetables. Stir frequently for 2–3 minutes, allowing the rice to lightly toast and absorb the buttery flavors. Toasting the rice enhances its nutty aroma and adds depth to the soup’s overall taste.
- Deglaze with White Wine: Pour in the dry white wine and stir until it has mostly evaporated. This step lifts any caramelized bits from the pot and adds a subtle acidity that balances the richness of the butter and cream, creating a more layered flavor profile.
- Simmer with Stock: Add the chicken broth or vegetable stock to the pot and bring it to a gentle simmer over medium-low heat. Cover the pot with a lid and reduce the heat to low. Allow the mixture to cook for approximately 15 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Wilt the Wild Garlic Leaves: Add the prepared wild garlic leaves to the hot soup and stir just until they are wilted, only a few seconds. Overcooking the leaves can dull their bright green color and delicate flavor, so this step should be brief. The result is a vibrant, flavorful soup base ready for blending.
- Puree the Soup: Carefully transfer the hot mixture to a high-speed blender. Add the heavy cream. Secure the lid, leaving a small gap for steam to escape, and start blending on low speed. Gradually increase to high speed until the soup is completely smooth and velvety. If desired, drizzle in the olive oil during the last minute of blending for a silky texture and extra richness.
- Season to Taste: Pour the blended soup back into a large metal or heatproof bowl. Taste and adjust the seasoning with kosher salt and ground white pepper. This step is essential to balance the subtle allium flavors with the cream and stock, ensuring each spoonful is perfectly seasoned.
- Chill to Preserve Color (Optional): If you are preparing the soup in advance or want to serve it cold, place the bowl over a larger bowl filled with ice or cold water. Whisk gently to bring the soup’s temperature down quickly. This technique preserves the vibrant green color and keeps the texture smooth for up to five days in the refrigerator.
- Serve the Soup: Reheat the soup gently over low heat until just hot throughout, avoiding boiling to preserve the delicate flavors. Serve in mugs or bowls. The soup can be sipped on its own or enhanced with additions like small gnocchi, tiny pasta, wild rice, sautéed mushrooms, or extra cooked greens to create a more filling meal.
Notes
- Always rinse the rice thoroughly to remove excess starch; this ensures a silky, smooth soup texture.
- Use fresh wild garlic or ramps for the brightest flavor; older leaves can taste slightly bitter.
- Gently sweat vegetables instead of sautéing aggressively; this preserves their sweetness and prevents browning.
- When blending, allow steam to escape slightly to avoid pressure buildup and ensure safety.
- Taste and adjust seasoning at the end; wild garlic can vary in intensity depending on the season.
