Kathryn Danzey, Founder
Serve warm with a drizzle of cream and a sprinkle of chives or toasted seeds for added texture, or enjoy chilled for a refreshing twist on a sunny day. A simple yet nutritious way to celebrate the season’s wild, foraged treasures!
Instructions
Step 1
Add the olive oil or butter to a pan on a medium heat and add the onion and sea leek, sauté until soft. Add the vegetable stock and potatoes to the pan and simmer gently until the potatoes are cooked.
Step 2
Add the wild garlic to the pan and continue to cook for a couple of minutes, pop in a blender and blitz until smooth. Stir through the cream or yoghurt, season to taste and serve.
Ingredients
- 1tbsp olive oil or 15g butter
- 1 medium onion (chopped)
- 2 medium potatoes (peeled and diced)
- 1.5 ltr vegetable stock
- 150 g wild garlic leaf
- 150 g sea leeks chopped
- 100 ml double cream or yoghurt
- Salt and pepper
