INGREDIENTS
- 25g butter
- 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
METHOD
- 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.
- 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.
- If you live in an urban area or one deprived of woodland and can’t get wild garlicit 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.
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