Wild garlic soup
Put the spotlight on this spring ingredient in a vibrant vegetarian soup, swirling through high-quality crème fraîche and serving with hot buttered toast for a comforting lunch
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp olive oil
- 1onion , roughly chopped
- 1leek , roughly chopped
- 1large potato , peeled and roughly chopped
- 900ml vegetable stock
- 75g wild garlic , washed and roughly chopped
- 3tbsp crème fraîche , plus extra to serve
- toast , to serve
Instructions
Step 1
Heat the oil in a large pan over a medium heat. Once shimmering, cook the onion and leek for 15 mins, stirring often, until beginning to soften and caramelise.Step 2
Stir in the potato, then pour over the stock. Bring to the boil, then reduce to a simmer. Bubble for 15-20 mins or until the potato is soft.Step 3
Wilt in the wild garlic. Cook for 2 mins, then melt in the crème fraîche and season well with salt and pepper. Transfer to a high-powered blender and blitz until smooth. Serve with an extra swirl of crème fraîche and hot buttered toast, if you like.