Potato and Wild Garlic Soup from Spring and Summer Cooking with a Veg Box (Riverford Companions) by
We send you out wild garlic leaves but not the flowers as they–re too delicate to travel. The flowers are very pretty in soups and on salads, so collect a handful if you pass them when they–re...
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Ingredients
- 2 tbsp sunflower or light olive oil
- 1 large onion, finely diced
- crème fraîche or double cream, to serve
- wild garlic flowers (optional)
- 1.2 litres chicken or vegetable stock
- 600 g potatoes, peeled and diced
- 50 g wild garlic leaves, shredded, plus a few extra to serve
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