Nettle, Sorrel & Wild Garlic Soup

Ingredients

• 2 tbsp rapeseed or olive oil
• 1 onion, cut into 1cm dice
• 2 carrots, scrubbed and cut into 1cm dice
• 1 small celeriac, peeled and cut into 1cm dice
• 3 celery sticks, cut into 1cm dice
• 1 leek, white part only, cut into 1cm dice
• 3 big garlic cloves, peeled
• 1 bay leaf
• 6 baby potatoes
• 100g sorrel, sliced
• 75g young nettle tips (the top few leaves on each stem)
• 50g wild garlic, sliced (flowers kept for garnish)
• 3 spring onions, thinly sliced
• Handful of chopped dill
• Handful of chopped parsley
• Sea salt
• black pepper
• Crème fraîche, to finish – optional