Serves 4 – 6
This is one of the simplest soups you could ever make but be quick as the wild garlic will soon disappear until next spring.
- 1 tbsp olive or rapeseed oil
- 2 leeks, washed & roughly chopped
- 1 large potato (around 300g), peeled and chopped into 2cm chunks
- 900ml hot vegetable stock (I use 3 tsp Swiss Bouillon powder to 900ml water)
- 25 wild garlic leaves, roughly torn
- 100g creme fraiche
- Juice of ½ lemon
- Salt & white pepper to season
- Heat the oil in a large sauce pan over a low heat. Gently sweat the leeks for about 10 minutes until they are soft but not brown.
- Add the potato and vegetable stock. Bring to the boil then simmer for 20 – 25 minutes until the potato is tender.
- Blend the soup in batches with a handful or two of the wild garlic and a little of the creme fraiche.
- Return to the pan and heat gently until the soup has reached boiling point (but do not allow the soup to boil). Add the lemon juice and season with salt and white pepper according to taste.
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