Photo: Carole Ritchie, Public domain · source

Dish · From Bladwijzer

Garden orache soup

Updated on 10 October 2026

• Makes: 4 people
• Time: 35 min
• From: Garden orache

Ingredients

• 250 g young garden orache leaves
• 1 onion
• 1 leek (the white part)
• 2 potatoes
• 30 g butter
• 1 litre vegetable stock
• 100 ml cream
• salt and pepper

Method

1. Chop the onion, slice the white of the leek, peel the potatoes and cut them into cubes.
2. Soften the onion and leek in the butter, add the potatoes and stock and simmer for 15 minutes.
3. Wash the orache, remove any thick stalks and cook the leaves in the soup for 3 minutes.
4. Blend until smooth, stir in the cream and season.

Storing: Cool the soup quickly; it then keeps for 2 days in the fridge or 3 months in the freezer.