2 tblsp extra-virgin olive oil
1 (about 270g) potato, peeled and chopped
1 (about 240g) onion, roughly chopped
180g wild garlic, roughly chopped
500ml vegetable stock
Creme fraiche to serve
Heat olive oil in a large saucepan over medium heat. Add potato, onion and seasoning. Saute for 5 minutes, add wild garlic and cook, stirring, for 5 minutes until softened. Add stock to cover and cook for 40 minutes. Cool slightly, then blend in a food processor. Transfer to pan, warm gently, then serve with creme fraiche.
recipe taken from Jamie Oliver's magazine.