Wild Garlic and Potato Soup

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Wild garlic is one of my favourite seasonal ingredients. It is delicious, versatile and native to the UK (so easy to get hold of). This soup is tangy and creamy and can easily be made vegan by using oil instead of butter.

 

Ingredients

  • 100g wild garlic leaves

  • 250g potatoes, scrubbed

  • 1 onion, chopped

  • 25g butter (or use olive oil instead)

  • 600ml water

  • 2 tbsp crème fraiche, to serve (optional)

Directions

  1. Cook the onions in the butter for 10 minutes until translucent. Then add the chopped potatoes and water.

  2. Bring to the boil and simmer for 15 minutes until the potatoes are soft.

  3. Now add the chopped garlic leaves and wilt for 2 minutes.

  4. Blend in a food processor until smooth. Season to taste with salt and pepper. Reheat gently and serve with a swirl of crème fraiche.