Chilled sixleaf soup
60g butter 6 spring onions, white and pale green parts only, thinly sliced 2 leeks, white and pale-green parts only, thinly sliced (around 300g prepared) fine sea salt 2 cloves garlic, peeled and very finely chopped 2 medium potatoes, peeled and cut into 1cm cubes (around 300g prepared) 100g watercress leaves, roughly chopped 100g baby spinach leaves, roughly chopped 100g tender nettle tips, roughly chopped small bunch chives, chopped 150ml double cream 2–3 tsp fresh horseradish, finely grated (or prepared horseradish from a jar)
100ml double cream, lightly whipped grating of horseradish chives, finely snipped
1 Melt the butter in a saucepan, then add the spring onions, leeks and a pinch of salt and soften over a low to medium heat, stirring occasionally, without letting the vegetables take colour. Add the garlic and soften for another minute or two. 2 Add the potatoes, 500ml of cold water and another generous pinch of salt and cover. Increase the heat to bring to a boil, then reduce and simmer until the potatoes are tender. 3 Turn off the heat, then add the watercress, spinach, nettle tips and chives (save a few for the top) and stir until they wilt. Transfer the soup to a wide bowl, add 400ml of ice-cold water and leave to cool as quickly as possible (this preserves the bright green colour). 4 Blend the soup until smooth, then stir in the double cream. Pour a ladleful of the soup into a small bowl, whisk in 2 teaspoons of the horseradish, then transfer back into the soup. Thin the soup with cold water if it is too thick. 5 Serve with a spoonful of whipped cream, a grating of horseradish and the finely snipped chives.