Soups are wonderful – they’re quick, easy, cheap to make, and a great way to use up any veggies which have seen better days. Here, Head Chef Ian MacDonald shares one of his home cooked favourites with the seasonal addition of foraged wild garlic which gives this classic recipe a subtle spring flavour. Follow his satisfyingly simple recipe for a delicious dish all the family will enjoy!
- 1 Large onion
- 2 Leeks
- 2 Potatoes
- 6 Leaves of wild garlic (rinsed in cold water)
- 1.5l of Vegetable stock
- 100g Butter
- 2tbsp Rapeseed oil
- Salt and Pepper to taste
- Peel and wash the vegetables and cut into small similar sized pieces.
- On a medium heat add 2 tablespoons of rapeseed oil to a large pan. Add all the cut vegetables (inc. wild garlic leaves) and sweat until they are starting to soften.
- Add the vegetable stock and simmer for 20 minutes.
- After 20 minutes test to see if the potato piece are cooked.
- In a liquidiser or handheld blender blitz the soup to your preferred consistency whilst adding 20g of butter at a time – this is optional, but will enrich the soup!
- Lastly, season to taste and enjoy.
Great served with cheesy toasts! And if your feeling fancy garnish with wild garlic flowers.