Wild Garlic Soup from The Peacock at Rowsley
- 70g sliced onion
- a splash of vegetable oil
- 25g butter
- 225g potato (peeled and thinly sliced)
- 500g chicken stock (made with a stock cube is fine)
- 250g milk
- 200g wild garlic (washed)
Place the sliced onion into a pan with the vegetable oil and butter and cook on a low heat soft with no colour.
Add the sliced potatoes and cook on a low heat for another 5 minutes.
Add the stock and milk and turn the pan up to full heat, bring to the boil, then turn down to a simmer and cook until the potatoes are cooked through and tender.
Roughly chop the wild garlic with a knife (this will help the soup blend better). Add the garlic to the pan and return to the boil on a high heat.
Cook until the wild garlic is cooked and tender to touch (approx 2-3 minutes).
Blend in a liquidiser until smooth and season with salt to taste. Adjust the consistency with more milk if a thinner soup is required.
This soup can be served as it is or with croutons, a poached egg or a dollop of creme fraiche.