2 tbsp olive oil
8 spring onions, sliced
225g potatoes, peeled and diced
handful of wild garlic
600ml vegetable or chicken stock
350g shelled peas
handful of wild garlic leaves
handful of fresh mint leaves
salt and freshly ground black pepper
2 tbsp double cream
chopped wild garlic leaves to garnish
Heat the oil in a large saucepan and sauté the onions until softened for 1 min.
Add the potatoes and stock and bring to the boil. Reduce the heat and simmer gently for 20 mins. Add the peas.
Roughly chop the wild garlic and mint leaves and add to the pan, simmer for 5 mins. Remove from the heat and allow to cool slightly then purée. Return to the pan and reheat gently.
Season to taste with salt and pepper and ladle into bowls. Serve topped with a little cream and wild garlic leaves to garnish.
Other wild garlic recipes from our Mar/Apr 2014 issue:
• Wild garlic butter
• New potato salad with wild garlic mayonnaise
• Pan-fried sea bass with lemon and wild garlic
• Oat cakes with wild garlic
• Lamb kebabs with a wild garlic baste
1 onion, finely chopped
large sprig mint, plus mint leaves to garnish
900ml vegetable stock
salt and pepper
100ml double cream, plus extra to serve
Melt the butter in a large saucepan and add the onion. Cook over a low heat for 10 mins, stirring occasionally, until the onion softens and begins to brown. Remove the leaves from the mint sprig and add to the pan with the peas and stock. Bring to a boil then reduce the heat and simmer gently for 15 mins until the peas are tender. Blitz in a food processor until smooth. Season to taste then stir in the double cream, reheating without boiling. Serve garnished with the mint leaves and a swirl of extra cream.
Other winter soup recipes from our Jan/Feb 2015 issue:
• Scotch broth
• Devon crab soup
• Cullen skink