Serves 4
Wee Buns Cookery School

Ingredients

  • 2 onions, peeled and chopped
  • 2 Maris Piper potatoes, peeled and cut in chunks
  • knob of butter
  • 1.2 litres vegetable or chicken stock
  • 350g wild garlic leaves, well washed
  • olive oil
  • salt and pepper

Method

  1. Heat a few tablespoons of olive oil in a heavy based saucepan, add the onions and butter and cook gently until soft and light golden.
  2. Add the potatoes, season with salt and pepper, toss around with the onions and cook for a few minutes then add the stock.
  3. Bring to the boil and then simmer gently until the potatoes are tender.
  4. Add the wild garlic and simmer for just a minute or two until all the garlic is wilted.
  5. Remove form the heat and blend until really smooth.
  6. Taste and check the seasoning.
  7. Serve in warm bowls as is or with a dollop of créme fraíche or cream.

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