Seasonal recipe - Wild garlic and potato soup
Wild garlic is now growing in great abundance - you can identify it by the mild garlic smell when you crush a leaf. If you can't find wild garlic, this soup is also delicious made with rocket instead - use the same quantities.
Serves 4
1 tablespoon oil
2 medium sized onions, peeled and roughly chopped
2 large potatoes, peeled and chopped
2 large handfuls wild garlic leaves (weighing about 80-90g)
350ml hot vegetable stock
50ml double cream (optional, but much better with the cream)
Heat the oil in a large pan, add the onion and cook till soft. Add the potatoes and cook for a few minutes then add the stock, and simmer until the potato is soft. Add the wild garlic and cook for a minute more. Remove from the heat and puree in a blender or food processor. Stir in the cream and season to taste with salt and pepper.
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