New Potato, Wild Garlic and Parsley Soup
Paired with the fresh aroma of wild garlic, new potatoes make a wonderfully savoury soup.
- 70g butter
- 1 onion, chopped
- a splash of dry white wine
- 250g new potatoes, sliced
- 1litre vegetable stock
- 40g wild garlic
- 150g flat leaf parsley, picked and washed
- a dash of cream
In a pot, melt the butter on a medium heat and add the chopped onions. Cook until translucent.
Add the wine and let the alcohol evaporate. Add the potatoes, stock and salt and simmer for 30-45 minutes until the potatoes are completely soft.
Remove the pan from the heat and add the wild garlic, parsley and cream and blend the mixture in a food processor until smooth.
Adjust the seasoning to taste and serve with croutons and a drizzle of extra virgin olive oil.