Wild Garlic Soup

Serves 4

INGREDIENTS:

50g butter

100g onions, roughly chopped

300g potatoes, peeled and roughly chopped

l litre hot stock (chicken or vegetable)

200g wild garlic leaves

Salt and freshly ground black pepper

100ml cream

For the topping

50g whole almonds, roasted and chopped

80g sheep’s cheese (such as feta)

80ml extra virgin olive oil

Wild garlic flowers

METHOD:

1. Place a heavy-bottomed saucepan over a medium heat and melt the butter. Add the onions and potatoes and stir well. Cover the pan with a lid and cook for 10 minutes. Add the stock and chopped wild garlic leaves and bring to the boil. Reduce the heat and cook until the potatoes are tender (about 10 minutes).

2. Transfer to a blender and whizz until the soup has a smooth consistency. Season with salt and pepper and stir in the cream.

3. Place the chopped roasted almonds, sheep’s cheese and extra virgin olive oil in a small bowl and mix. Spoon on top of each serving of soup with a sprinkle of wild garlic flowers.