Wild Garlic & Watercress Soup Recipe | Hugh Fearnley-Whittingstall | River Cottage

At River Cottage we love the smell of wild garlic. Mixing these two wonderful herbs creates a hearty and delicious soup, give it a go!

Quite pungent but subtly different to conventional garlic, wild garlic is more like a strong, garlicky chive. It quickly loses its flavour on cooking, so is best eaten raw or only lightly cooked. Roll up the leaves and slice them across into thin ribbons. Add to dishes at the end of cooking, or scatter on just before serving.

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