While the potato is drying place the butter into a frying pan turn onto a medium heat and add the bacon lardons.Ĥ.

Once the potato is cooked pass into a colander and allow to dry out for 5 minutes in the colander over a bowlģ. Peel and chop the potatoes and cook in salted boiling water, bring to a boil and then turn down to a simmer and cook for 15 minutesĢ. Can be stored for up to 3 days in the fridge.īrunch, lunch or supper, you can decide! We like to add a nice dollop of béarnaise sauce too.Įquipment 15cm deep pan, slotted spoon, bowl and ice, cutters, chopping board, timerġ. If preparing in advance, add some ice cubes when seasoning in step 5 to chill quickly and to keep the freshness and colour of the soup, then place into the fridge.

If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some olive oil and chopped garlic leaf and cooked bacon lardons over the top, if preferred Pour into a container and lightly season with salt and pepper to taste.Ħ. Place into a blender and add the spinach, this is best done in two batches. Add the wild garlic and boil for a further 5 minutes.ĥ. When the potato is soft and cooked add the water and bring to the boil for 5 minutes. When the onion has started to soften add the sliced potato and cook for a further 10 minutes again allowing no colour.Ĥ. Once the butter has melted add the onion to the pan and cook the onion gently, ensuring there is no colour.ģ. Place a pan on the stove and turn on to a medium heat and add the butter.Ģ. *(If you’re unsure what you are picking take someone who knows)ġ. At its best and most flavorsome when bright green before the flowers open. Wild garlic as the name suggests grows in the wild and is plentiful in local woodland from March to June*. Wild garlic is a pleasant way of adding garlic into a soup without it being too strong and overpowering.

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