Enjoy the vibrant taste of this first taste of spring. Matt’s tip – wild garlic is prolific in our corner of the South Downs, and can be found from March through the spring. Enjoy foraging!
1 onion, diced
1 leek, finely sliced
1 celery stick, finely sliced
2 cloves of garlic, finely sliced Sprig of thyme
1 bay leaf
500g peeled potatoes, roughly chopped
130g fresh baby spinach
130g fresh wild garlic, separated into stalks and leaves, and finely chopped
1litre vegetable stock
200g clotted cream
Drizzle cold pressed rapeseed oil Sea salt
1 Soft Donka Rye loaf
To make the soup, sauté the onion, celery, leek, garlic, thyme and bay leaf in a large pan until soft. Add the vegetable stock and bring to a simmer.
Add the potatoes, cover and allow to gently simmer for 20 minutes
Remove from the heat, add the wild garlic leaves and spinach and stir well.
Blend the soup until smooth and adjust seasoning to taste.
To serve, divide the soup between bowls and garnish with a drizzle of cold pressed rapeseed oil, a heaped teaspoon of clotted cream and a warm slice of soft Bakery Donka Rye bread.
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