On of the few dishes I always make when the wild garlic season starts is soup. You can use any kind of stock for it, but I use most of the time chicken or vegetable stock. It just depends what I have in the freezer. And if there is nothing in the freezer, I just take a stock cube. If you also want to use a stock cube, be careful then with adding salt.
Less is more
I always start with a handful of wild garlic leaves. I taste the soup after I mixed it and decide then if I want to add more leaves. The taste of wild garlic is quite strong, and adding too much of it will ruin your wild garlic soup. Thrust me, I’ve been there.
This delicious soup is very healthy. I wrote a while ago an article about wild garlic where you can find more general info about this fine wild herb.