IMG_2641Three-corned leek (wild garlic variety) by Rebecca Bentley

This is a delicious recipe for wild garlic, wild fennel and yoghurt soup devised by Caroline Davey who runs Fat Hen – The Wild Food Cookery School – offering fun-filled foraging and foodie courses in Cornwall.


Serves 4 people

1 large handful of wild fennel with as much young stem as possible – sliced

1 large bunch of ramsons and/or three-cornered leek – sliced

2 medium leeks – sliced

2 cloves of garlic – crushed

100g butter and a tablespoon of oil

1tsp each of freshly toasted and ground cumin and coriander

Chilli flakes to taste

500ml yoghurt

2 egg yolks

1 scant tablespoon of cornflour

Fennel fronds – chopped (to finish the soup)

Salt and black pepper to taste

A cup or so of water or stock – for a more thinner soup


  • Add half the butter to a saucepan and cook over a moderate heat, stirring and scraping occasionally, until it foams and then turns golden brown
  • Pour into a small bowl and keep warm to finish the soup
  • Add the rest of the butter and oil to the still hot pan and heat till it foams
  • Add the leeks, season with salt and cook over a moderate heat till soft and sweet for about 20mins
  • Meanwhile beat the cornflour into the egg yolks then beat in the yoghurt – set aside
  • When the leeks are ready, add the garlic cloves, wild garlic, fennel and spices
  • Turn down the heat and pour in the yoghurt mix, stirring well
  • Cook out gently for a few minutes without letting it bubble
  • Check seasoning and add hot water or stock if you want a thinner soup – though this soup is very nice thick
  • Pour into bowls and top with chopped fennel fronds, the reserved brown butter and more chilli flakes

Visit to find out about Caroline and her courses and sign up for her newsletter to see what edibles are up for grabs in a field or woodland near you.