Wild garlic & nettle soup

• rapeseed oil↗1 tbsp tbsp

  plus extra for drizzling

• butter↗25g g
• onion↗1

  finely diced

• leek↗1

  finely diced

• celery↗2

  sticks, thinly sliced

• carrot↗1

  finely diced

• small potato↗1

  peeled and diced

• good-quality vegetable stock↗1.2l l
• young nettle leaves↗300g g
• wild garlic leaves↗200g g

  (keep any flowers if you have them)

• milk↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan.

2. 2

   Pour in the stock and simmer for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins.

3. 3

   Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.