Creamy wild garlic soup recipe

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50g butter

150g potatoes, peeled and chopped

1 onion, chopped

Salt and black pepper

900ml chicken stock

250ml cream

150g wild garlic leaves, stems removed

, washed

, dried and roughly chopped

Melt the butter in a large saucepan over a medium-low heat. Add the potatoes and onions and season well. Cover and cook for 8-10 minutes until softened but not coloured, stirring occasionally.
Add the stock and bring to the boil. Reduce to a simmer and cook for another 6-8 minutes until the potatoes and onions are very soft.
Add the wild garlic and bring to the boil. Cook with the lid off for 4-5 minutes just until the garlic is cooked; do not overcook or the soup will lose its vibrant colour.
Use a stick blender to whizz the soup until smooth. Stir in the cream and add more salt or pepper as desired.
Serve sprinkled with a few wild garlic flowers, if desired.

Per Serving: 118kcals, 9.1g fat (5.6g saturated), 8.2g carbs (2.2g
sugars), 2.2g protein, 1.3g bre, 0.633g sodium

Creamy wild garlic soup