Wild garlic soup

Big people’s:

Little people’s:


A very easy dish and lots of fun foraging for the wild garlic leaves (you could get some flowers too to garnish but we didn’t). 
Ingredients:

600g potatoes, peeled & diced

1.2 litres low salt veg stock

120g wild garlic leaves, shredded (about 2 handfuls)
To serve:

Crème fraîche, a dollop (we did for the children but not the adults)

Wild garlic flowers (optional)

A good grind of pepper

A good sprinkle of gated cheese (optional)

Slice of bread
Method:

Boil the potatoes in the stock until cooked. 

Add the wild garlic for a couple of minutes until wilted. 

Whizz it all up with a blender. 

Serve using one or more of the serving suggestions above added. 
Adding the cheese gave the dish some protein to make it a more balanced meal.
So quick and simple. We will definitely be making again before the wild garlic season is over. 
In fact we have a big bag full so I’m planning to make some pesto and wilt it in blocks to freeze. 
Any good recipes to make the most of this delicious plant most welcome! Thanks 😍
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