Spring is here...

• 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 
• 100ml double cream

 

• 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.

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