Wild garlic and potato soup with garlic butter croutons

Method

1. For the soup, melt the butter in a large pan, add the onions, cover and cook gently for 10 minutes or until very soft but not brown. (If using spinach, add the chopped garlic cloves and cook for 2 minutes more). Add the potatoes and stock or water, bring to the boil, then cover. Simmer for 20 minutes or until the potatoes are very soft.
2. Meanwhile, for the croutons, heat the oven to 200°C/fan180°C/gas 6. Melt the butter in a small pan. Add the garlic and olive oil and take off the heat. Tear the bread into little pieces, put them in a bowl and toss with the garlic butter mix. Spread them out on a baking sheet and bake for 10-12 minutes or until crisp and golden. Remove, sprinkle lightly with salt, then leave to cool.
3. Roughly chop the wild garlic (or spinach), then add to the hot soup pan for 2 minutes or until wilted and softened. Cool slightly, then liquidise the soup in batches until smooth. Return to the pan and bring back to a gentle simmer. Stir in the 4 tbsp cream and some salt and ground white pepper to taste. Ladle into warmed bowls, swirl in a little more cream, then serve scattered with the garlic butter croutons and a few wild garlic flowers, if you wish.