On The Table: Wild Garlic Soup

Nothing says spring like the fresh and fragrant punch of wild garlic. Locally foraged at its peak, it brings vibrant flavour to Group Exec Chef Liam's simple, velvety soup.

It’s a true taste of the season, and best enjoyed with a big wedge of crusty bread and butter.

Makes 6 portions

INGREDIENTS

• 1x pack unsalted butter

• 1x large onion

• 20g thyme

• 4 cloves garlic

• 1.5 pints milk

• 300g wild garlic

• 250g spinach

METHOD

1. Start by washing your wild garlic and removing the stalks. Shread the stalks finely and set aside.

2. Place the butter into a heavy bottomed pan and allow the butter to melt.

3. Add the sliced onions, garlic, thyme and season well.

4. Sweat without colour until the onions are soft and translucent.

5. Add the milk and bring to the boil.

6. Once boiled, add the wild garlic stalks and simmer for two minutes.

7. Remove the soup from the heat, add the wild garlic leaves and spinach and mix.

8. Place the soup in a blender and blend for two to three minutes. Adjust the seasoning and serve (ideally with a chunk of crusty bread and butter!)