Wild Garlic and Potato Soup
Servings: 4
Ingredients
- 2 tbsp oil or butter for frying we recommend Oil of Wight, Briddlesford or Isle of Wight butter for the most local flavour
- 1 onion chopped
- 600 g potatoes peeled and diced
- 1.2 litres veg stock
- 50 g wild garlic leaves shredded
- Briddlesford double cream (clotted cream, crème fraîche or soft cheese also work well)
- wild garlic flowers optional
- salt and pepper
Instructions
- Heat the oil in a large saucepan. Add the onion and white stems of the wild garlic and fry on a low heat for approximately 10 minutes, until softened and slightly transparent but without colouring.
- Add the potatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, until the potatoes are tender.
- Add the wild garlic leaves, reserving a few shreds for garnishing the soup. Add a generous glug of double cream (or a couple of tablespoons of crème fraîche, clotted cream or soft cheese).
- Blitz the soup in a blender or food processor until smooth, with flecks of wild garlic leaves. Return to the pan and add salt and pepper to taste.
- Serve with an additional swirl of crème fraîche or double cream, a few shreds of wild garlic and a few wild garlic flowers, if you have them.