Having a wee wander around the garden (within the guidelines) I came across a great patch of wild garlic, hopefully you have some too although it is very easily foraged in the countryside if sage to do so. Therefore todays soup is WILD GARLIC
1 colander full of wild garlic leaves
60 grms butter
3 small onions chopped
4 medium potato (peeled and sliced like thick cut crisps)
1 small leek thoroughly washed and diced small
2 vegetable stock cubes
150 ml soured cream
Salt and freshly ground black pepper
Melt the butter in a pan with a half cup of cold water.
Add the onion, potato and leek and swirl this through so as to coat the potato with the butter. Sweat or gently simmer this for about 15-20 minutes until the potato is softer (do keep stirring to stop it burning). Cover with cold water and about 1 inch more over potato. Bring to the boil and then add the wild garlic. Add half cup more cold water and stock cubes. Bring to the boil and let this cook for about 20 minutes. When the potato is cooked and the garlic has wilted the soup is ready to blend. Use a hand blender or in a food processor (bit by bit) blend until very smooth and return to the pan if necessary. Next add the soured cream and stir until mixed through thoroughly before seasoning and serving.
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