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Wild Garlic Soup

Wild garlic is abundant at the moment. You can pick some on your walk.

25g butter,
2 diced potatoes,
1 onion chopped,
1 ltr of stock (chicken or veg),
2 large handfuls of wild garlic leaves,
110ml of cream,
salt and pepper.

Melt the butter, add potatoes and onion. Toss to mix, season. Cover your pan and cook for 15 minutes until the veg is soft, stirring regularly to prevent sticking. Next add stock and bring to a rolling boil, then add the garlic leaves. Cook for 2 minutes – no more as you will loose the vivid green colour! Blend the soup well and add cream.  Season if needed.