Rory O’Connell’s Wild Garlic Soup
Ingredients
- 45g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 150g peeled and chopped potatoes
- 110g peeled and chopped onion
- Salt and freshly ground pepper
- 900ml chicken or vegetable stock
- 200ml creamy milk
- 150g chopped wild garlic leaves
Directions
- Melt the butter in heavy bottomed saucepan, when it foams, add the potatoes and onions and toss them until well coated.
- Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Meanwhile prepare the wild garlic leaves.
- When the vegetables are almost soft, but not coloured, add the stock and bring to the boil and simmer covered until the potatoes and onions are fully cooked. Add the wild garlic and simmer with the lid off for 4-5 minutes until the wild garlic is cooked
- Puree the soup in a liquidiser or food processor.
- Add some creamy milk to achieve a lovely consistency. Taste and season.
- Serve sprinkled with a few wild garlic flowers.
