“Just one spoonful transports me back to the forest”

WILD GARLIC SOUP WITH TOASTED ALMONDS AND SHEEP’S CHEESE

Preparation 25 minutes Cooking about 25 minutes Serves 6 Just one spoonful of this wild garlic soup is so deliciously pungent, it transports me back to the forest where I picked it. During other seasons, you can replace it with spinach, watercress or wild nettle tops.

50g butter 300g potatoes, peeled and roughly chopped 100g onions, roughly chopped 1 litre hot chicken or vegetable stock 200g wild garlic leaves, thoroughly washed and chopped 100ml double cream FOR THE TOPPING 50g blanched almonds, toasted and chopped 80g sheep’s cheese, such as feta, crumbled 80ml extra-virgin olive oil wild garlic flowers, thoroughly washed, to garnish 1 Place a heavy-based saucepan over a medium heat and add the butter. Once the butter has melted, add the chopped potato and onion, stir well and cover the pan with a lid. Reduce the heat to low and leave the vegetables to sweat for about 10 minutes, stirring occasionally.

2 Add the hot stock and wild garlic leaves and bring to the boil. Then reduce the heat and simmer, uncovered, for about 10 minutes, until the potatoes are tender.

3 Transfer the soup to a blender or food processor, or use a hand-blender, and blend to a smooth consistency.

4 Return the soup to the saucepan (if necessary) and season with salt and freshly ground black pepper. Stir in the cream and place over a medium heat for just 2 minutes to warm through.

5 Meanwhile, for the topping, mix the almonds, sheep’s cheese and extravirgin olive oil together in a small bowl. 6 Pour the soup into warmed bowls, spoon the almond and cheese mixture on top of each serving and sprinkle with wild garlic flowers to garnish.