Potato and Wild Garlic Soup
Rare Recipe from The Stackpole Inn, Pembroke
The Stackpole Inn is famous for its food which has earnt it a place in top guides as well as a recent ‘Best Eating Our Experience in Pembrokeshire’ award. Visitors can enjoy dishes such as home-cured Teifi sewin, local sausages with caramelised apple and the pub’s renowned Eton Mess.
Potato and Wild Garlic Soup (serves 4-6 people)
First identify and pick the wild garlic...
- 4-5 medium onions diced reasonably small
- 4-5 fairly large potatoes peeled and diced
- 2 bay leaves
- 2 cloves of garlic sliced
- A pinch of allspice
- About ½ a pack of butter
- 200ml cream
- A little bunch of wild garlic washed
- Slowly cook the onion and garlic with the butter, in a saucepan with a lid.
- Add the diced potato, bay leaves and allspice, replace the lid and cook slowly stirring often until you have a mushy buttery mass.
- Add water to cover (1½ - 2 pints), a good pinch of salt and a grinding of pepper, simmer for about 10mins.
- Add the cream and simmer for another 5 minutes.
- Taste for seasoning, it might need a little more salt.
- Serve in bowls with the wild garlic finely sliced and sprinkled over the soup so as not to lose its bold flavour.