Ingredients
- 500g potatoes peeled, steamed until tenderÂ
- 1/2 large white onion
- 1/2 fennel, finely sliced
- 1 leek, finely sliced
- 1 celery stick, finely sliced
- 2 garlic cloves, finely sliced
- 40g ginger, finely chopped
- 130g wild garlic, separated into stalks and leaves (both finely chopped)
- 1l vegetable stock, to cover
Method
- Sauté onion, fennel, celery, leek, garlic and ginger until soft. Add wild garlic stalks and cook for a further 5 minutes
- Add the potatoes and vegetable stock and gently simmer for 20 minutes
- Remove from the heat, stir in the wild garlic leaves. Blend ingredients until smooth and season to taste
- Garnish with wild garlic flowers
