Wild Garlic is native to Britain, is also known as Bear leek, Bear’s garlic, Broad-leaved garlic, Buckrams, Ramsons, Wood garlic and can grow to heights of between 45 and 50 cm. The leaves and flowers are edible. Young leaves are delicious added to soups, sauces and pesto. Leaves appear in March and are best picked when young. The flowers emerge from April to June and can add a potent garlic punch to salads and sandwiches.

Far from being an average potato soup, Gliffaes’ own recipe incorporates wild garlic foraged from the surrounding countryside. Should you wish to emulate the offerings of our Brecon restaurant in the comfort of your own home, you can do so by following our Head Chef, Karl Cheetham’s wonderful recipe below.

The ingredients you need are as follows:

5 large potatoes (either Maris Piper or King Edwards), 1 large onion, 1 leek, 2 cloves of garlic, half a litre of chicken stock or bouillon, 300 grams of wild garlic leaves, 100 grams of butter and 100 millilitres of double cream.

• Peel & dice your chosen potato.
• Chop onion, leek & garlic.
• Melt butter in a pan or large saucepan.
• Add onion, leek and garlic. Sweat off for 5 minutes before placing lid back on the pan.
• After 5 minutes add potatoes and stock – bring to boil then simmer for about 20 minutes until potatoes are soft.
• Wash the wild garlic, then place in the soup and simmer for another 5 minutes.
• Take soup off the heat, add cream then blend in a liquidiser (or stick blender).
• Pass the soup through a fine sieve into a pan.
• Serve with warm crusty bread. Bonus points if your bread is home-made!

You will want to serve this soup with a large, flattened spoon and a deep bowl if possible. Allow to sit at room temperature for a couple of minutes before tucking in. We hope you enjoy our potato and wild garlic soup recipe.

To dine in our Brecon restaurant and experience one of the finest places to eat in Brecon for yourself, contact us today.