POTATO AND GARLIC SOUP

Wild garlic grows wild in hedgerows in Ireland in April and May. There are two types of Wild Garlic, long spear-shaped leaves, and the white star-shaped flowers. Both are edible. Wild Garlic can be easily preserved for the Winter. This is a nice simple recipe that we hope you enjoy!

INGREDIENTS

45g (1½oz) butter
150g (5oz) peeled and chopped potatoes
110g (4oz) peeled and chopped onion
salt and freshly ground pepper
900ml (1½ pint) water, chicken stock or vegetable stock
300ml (½ pint) full fat milk
150g (5oz) chopped wild garlic leaves

METHOD

Melt the butter in heavy bottomed saucepan, when it foams, add the potatoes and onions and toss them until well coated.

Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.

Prepare the wild garlic leaves.

When the vegetables are almost soft, but not colored, add the stock and milk, bring to the boil and cook until the potatoes and onions are fully cooked. Add the wild garlic and boil with the lid off for 4-5 minutes with the lid off approximately until the wild garlic is cooked.

Do not overcook or the soup will lose its fresh green color. Puree the soup in a liquidizer or food processor.

Taste and correct seasoning.