Potato and Wild Garlic Soup

Cooking from Cupboard to Hedgerows -

INGREDIENTS

1 large onion (chopped)

2 handfuls of wild garlic (in season), snip with scissors into small pieces.

5 potatoes

Couple of tablespoons of olive oil (good splash)

Salt and pepper

Vegetable stock

METHOD

Splash the olive oil into the pan and put on a low heat

Add the chopped onion (stir occasionally)

Cover with a lid and allow to sweat for 5 minutes

Add in the chopped potatoes (stir occasionally)

Return to heat and cover with lid and allow to sweat for a further 8-10 minutes over a very low heat, until potato and onion is softening (stirring occasionally)

Add wild garlic and immediately add in 2 pints of vegetable stock

Bring to the boil

Once boiling, turn down to simmer for 20 minutes (stir occasionally)

Season to taste (add some cream if desired)

Blitz in a blender/food processor

Serve with a splash of cream and wild garlic flowers (edible)

Enjoy with some crusty bread