Wild Garlic Soup

Add the butter to a large saucepan and place it over a medium heat. When the butter is foaming, toss the diced potatoes and the chopped onions in the butter until they are well coated and season with salt and freshly ground black pepper. Reduce the heat, cover and cook for about 10 minutes until the diced potatoes and sliced onions are soft.

Next, add the chicken or vegetable stock, whichever you're using, and bring it to the boil. Add the roughly chopped wild-garlic leaves and cook them for about two minutes until they have wilted. Immediately liquidise the soup, then return it to the pan, stir in the cream and taste for seasoning, adding more salt and freshly ground black pepper if necessary.

Serve hot.