Greens and Garlic Soup

Makes 10 portions

Prep time – 10 minutes

Cooking time – 30 minutes

INGREDIENTS

• 60g unsalted butter
• 20 wild garlic leaves
• 3 cloves -garlic, finely chopped
• 100g kale, stump removed and finely shredded
• 2 bunches spring onions, trimmed and finely sliced
• 750g spinach
• 2,750ml vegetable stock
• 2g cayenne pepper
• 10ml white wine vinegar

To finish

• Sea salt and ground black pepper
• 100g creme fraiche

Method:

• Melt the butter in a large pan over a medium-low heat.
• Add the garlic and cook for 3 minutes without browning.
• Add the kale and cook for 2 minutes.
• Stir in the stock, bring to a gentle boil then simmer for 15 minutes.
• Add the spring onions and spinach, turn off the heat and set aside for 5 minutes.
• Puree the soup until velvety and smooth.
• Pour back into the pan over a low heat, season with salt, pepper (to taste), cayenne and vinegar.

To serve

• Serve with a swirl of creme fraiche.