2 (roughly 275g) medium potatoes, cut into 1cm cubes
1 (about 150g) medium onion, chopped
1 litre vegetable stock
4 big handfuls (about 200g) of wild garlic leaves, chopped (see tip)
100ml double cream
1. Heat the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
2. Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream, taste and season. Serve hot with crusty bread.
- RACHEL’S TIP Wild garlic is an ingredient I adore, and it’s satisfying to forage for your food. If you live in an urban area or one deprived of woodland and can’t get it from your greengrocer, spinach or watercress would be great instead. Freeze ...the cooled soup in a sealed plastic container. It may discolour, but this won’t affect the flavour.