For the soup;
2 medium onions, finely chopped
500g Red Duke of York potatoes
1.2l vegetable stock or water
200g Wild Garlic leaves
4tbsp double cream & Wild Garlic flowers to garnish (if available)
For the croutons;
1 tsp olive oil
1 garlic clove, crushed
50g slightly stale crust less white bread
Melt the butter in a large pan, add the chopped onions, cover & cook gently for 10 mins or until very soft but not brown.
Add the Red Duke of York potatoes & stock (or water), bring to the boil, then cover.
Simmer until the potatoes are very soft.
Meanwhile heat the oven to 180°c/gas 6.
Melt the butter in a small pan, add the garlic & olive oil, remove from the heat.
Tear the bread into little pieces, put into a bowl & toss with the garlic butter mix.
Spread them out on a baking tray & bake for 10-12 mins or until crisp & golden.
Remove, sprinkle lightly with salt & leave to cool.
Roughly chop the Wild Garlic, then add to the hot soup pan for 2 mins or until wilted & softened.
Cool slightly, then liquidise the soup in batches until smooth.
Return to the pan & bring to a gentle simmer.
Stir in the 4 tbsp cream. Add some salt & ground white pepper to taste.
Ladle into warm soup bowls, swirl in a little more cream, scatter with the garlic croutons & garnish with Wild Garlic flowers if you have some.
(Adapted from a Delicious Magazine recipe).