Leek, Potato and Spring Green Soup with Wild Garlic
- Details
- By Jo Ingleby
In a large saucepan heat a splash of oil or a knob of butter and gently cook the finely sliced leek. Add the large potatoes which have been scrubbed (but not peeled) and then chopped into 1cm cubes. Stir for a couple of minutes. Add the bay leaf, a few sprigs of thyme and 1 litre of vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the stalks from the Spring Greens and a handful of wild garlic and finely slice the leaves. Add the shredded greens and garlic to the soup and stir well, simmering for another 5 minutes until they cook down. Remove the bay leaf and thyme stalks. Taste and season with some grated nutmeg, salt and pepper and maybe a squeeze of lemon
