Serves 4
Ingredients
75g butter
350g washed leek, thinly sliced
250g diced potato
600ml vegetable stock
50g wild garlic leaves, washed
200g baby spinach, washed
100ml whole milk
150g crème fraîche
Salt
Black pepper
Fresh lemon juice
Chopped fresh chives, wild garlic flowers, rapeseed oil and a
hard-boiled egg to serve (optional)
Method
1 Melt the butter and add the leek and potato. Add a pinch of salt and cook gently for 10 min, making sure you do not colour the vegetables.
2 Add vegetable stock and simmer for 20 min until the potato is soft.
3 Add the wild garlic and spinach, and simmer for one minute. With a hand blender, blend with the milk until smooth. Add the crème fraîche and adjust the seasoning to taste with more salt, freshly cracked black pepper and a squeeze of fresh lemon juice.
4 Chill the soup over ice to rapidly cool and retain the colour. Serve with the chives, wild garlic flowers, a peeled and halved hard-boiled egg and/or a drizzle of rapeseed oil.
