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  • Greens and Garlic Soup

    25 March 2020

    Makes 10 portions

    Prep time – 10 minutes

    Cooking time – 30 minutes


    • 60g unsalted butter
    • 20 wild garlic leaves
    • 3 cloves -garlic, finely chopped
    • 100g kale, stump removed and finely shredded
    • 2 bunches spring onions, trimmed and finely sliced
    • 750g spinach
    • 2,750ml vegetable stock
    • 2g cayenne pepper
    • 10ml white wine vinegar

    To finish

    • Sea salt and ground black pepper
    • 100g creme fraiche


    • Melt the butter in a large pan over a medium-low heat.
    • Add the garlic and cook for 3 minutes without browning.
    • Add the kale and cook for 2 minutes.
    • Stir in the stock, bring to a gentle boil then simmer for 15 minutes.
    • Add the spring onions and spinach, turn off the heat and set aside for 5 minutes.
    • Puree the soup until velvety and smooth.
    • Pour back into the pan over a low heat, season with salt, pepper (to taste), cayenne and vinegar.

    To serve

    • Serve with a swirl of creme fraiche.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

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