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Wild garlic soup

SERVES 6

A vibrant green soup that makes you feel good just looking at it, not to mention eating it! Use the wide-leaf wild garlic, ramson, or the three-cornered leek with the narrow leaves, both in season in spring. At other times of the year, or if you can’t get hold of any wild garlic, you can replace it with watercress, young nettles (wear gloves when harvesting – the sting will go once cooked!), spinach, kale or chard.

25g (1oz) butter

2 potatoes, diced

1 onion, chopped

1 litre(1¾ pints) chicken or vegetable stock

2 large handfuls of wild garlic leaves, roughly chopped

110ml (4fl oz) regular or double cream

sea salt and freshly ground black pepper

To serve

crusty bread

1. Melt the butter in a large saucepan over a medium heat. When foaming, add the potatoes and onion, and toss in the butter until well coated, then season with salt and pepper. Turn the heat down, cover the pan and cook for 10 minutes or until the vegetables are soft, stirring regularly so that the vegetables don’t stick and burn.

2. Next, add the stock and bring to a rolling boil, then add the wild garlic leaves and cook for 2 minutes or until the leaves have wilted. Don’t overcook the soup at this stage or it will lose its fresh green colour and flavour.

3. Immediately pour into a blender and whiz until smooth, then return to the clean pan, stir in the cream and taste for seasoning.

4. Serve hot with crusty bread.