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In season now, WILD GARLIC SOUP
1 white onion, chopped
1 large potato, approximately 400g
600ml chicken stock
50 wild garlic leaves, washed
salt and pepper
Heat 50g of the butter in a large Le Creuset style pot. Add the chopped onion and sweat for a few minutes until soft, but not brown. Add the leek and potato. Cook for a minute or so, then add the stock. Bring to a simmer, pop the lid on and leave to cook for 5-10 minutes, until the potatoes are soft.
Meanwhile in a separate frying pan, heat the remaining butter and wilt the wild garlic until just softened. Place the wilted leaves in a food processor and pulse until it resembles a pesto.
Just as the potatoes are finished cooking, add the wild garlic to the stock mixture and remove from the heat. Let it cool slightly before pouring into a food processor and blending until smooth. Return the mixture to the pot, add the cream and heat through. If you feel the soup is a little thick, add more chicken stock until its the consistency you prefer. Season with salt and pepper
Serve hot with a drizzle of cream or a dollop of creme fraiche.