Wild Garlic Soup

Ingredients

• 25g butter
• dash of olive oil
• 2 (roughly 275g) medium potatoes, peeled & cut into 1cm cubes
• 1 (about 150g) medium onion, chopped
• 1 litre vegetable stock
• 4 big handfuls (about 200g) of wild garlic leaves, chopped
• Single or double cream (approx 2 tablespoons)
• Nutmeg (optional)
• Salt & Pepper

Method

1. Heat the butter in a large saucepan over a medium heat with a dash of oil to prevent the butter browning.
2. When foaming, add the potatoes and onion, then toss until well coated. Season.
3. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
4. Add the stock, bring to the boil.
5. Add the wild garlic and cook for 2 minutes until wilted.
6. While wild garlic is cooking, grate in a decent about of nutmegs (about 10 grates) (optional)
7. Immediately liquidise the soup with a hand-held stick blender, then return to the pan.
8. Stir in the cream, taste and season.
9. Serve hot with crusty bread.

Enjoy!

Sara Culpepper
Glass Sponge Nutrition & Health Coaching