Recipe of the Week - Spinach Soup with Wild Garlic Toasts

A bowl of soup and a crusty bread roll get a glamorous makeover with this vibrant dish from Adam Gray. Wild garlic is easily foraged. It has long green leaves and a distinctive garlicky smell, and as in this recipe, it can be cooked or used raw in salads or as a garnish.


Spinach soup

  • 50g of butter
  • 250g of shallots, finely sliced
  • 200g of potato, finely sliced
  • 1.75kg spinach leaves
  • 50g of wild garlic leaves
  • 1.75l vegetable stock
  • salt
  • pepper

Wild garlic cheese toasts

  • 200g of cream cheese
  • 15g of wild garlic leaves, raw and finely chopped
  • 1 egg yolk
  • 8 bread rolls (or blaas!)
  • olive oil


For the Spinach soup, melt the butter in a heavy-based pan. Add the shallots and potatoes. Sweat with no colour until the vegetables start to soften. In another pan, bring the vegetable stock to the boil and remove from the heat.  Add the picked, pre-washed spinach and wild garlic leaves. Sweat for a further minute only and remove from the heat.  Add the boiling stock and blend until smooth immediately to retain the fresh, green colour.  Pass through a fine sieve into a bowl over ice. This is done to cool the soup quickly to stop browning. Season to taste with salt and pepper.

For the wild garlic cheese toasts, divide the egg yolk in half, discarding one half. Mix all the ingredients together except the bread rolls and olive oil, seasoning with the salt and pepper to taste.  Slice the top and bottom off the rolls and then cut in half.  Spread 2-3mm of the cheese mixture on one side of one half of the roll, evenly. Place the other half on top, making sandwich. Repeat with the rest of the rolls. Place in the fridge for 10-15 minutes to set. Heat a generous amount of olive oil in a frying pan and fry the rolls on both sides until golden brown. Serve the spinach soup with the wild garlic cheese toasts on the side.