Potato and wild garlic soup

Foraging diaries # 5: Wild garlic.

I am really enjoying the wild garlic. It's very tasty and Darina Allen's recipe's are really easy and quick to do.

Serves: 6 portions.

Ingredients:

• 90g butter
• 300g potatoes, peeled and chopped
• 220g onion, peeled and chopped
• 1 litre vegetable stock
• 300ml milk
• 300g wild garlic leaves, chopped
• Salt and pepper to taste

Method:

1. Melt the butter and add the onions and potatoes. Turn them until coated. Sprinkle with salt and pepper. Cover and sweat over a gentle heat for 10 min until the vegetables are almost soft but not coloured.
   
2. Add the stock and milk. Bring back to the boil and cook until the potatoes and onions are fully cooked.
   
3. Add the wild garlic and simmer for 4-5 min with the lid off until the wild garlic is cooked. Do not overcook or the soup will loose its fresh green colour.
   
   
   
   
   
   
   
4. Blitz the soup, taste and correct seasoning.
5. Serve hot.