By Rachel Allen, taken from Rachel’s cookbook Recipes From My Mother
2 potatoes, diced
1 onion, chopped
1 litre of chicken or vegetable stock
110ml of regular or double cream
sea salt and freshly ground black pepper
Melt the butter in a large saucepan over a medium heat.
When foaming, add the potatoes and onion, and toss in the butter until well coated, then season with salt and pepper.
Turn the heat down, cover the pan and cook for 10 minutes or until the vegetables are soft, stirring regularly so that the vegetables don’t stick and burn.
Next, add the stock and bring to a rolling boil, then add the wild garlic leaves and cook for 2 minutes or until the leaves have wilted.
Don’t overcook the soup at this stage or it will lose its fresh green colour and flavour.
Immediately pour into a blender and whiz until smooth, then return to the clean pan, stir in the cream and taste for seasoning.
Serve hot with crusty bread.
Recipe published in Feast, issue 14.