Open to non residents for lunch and dinner 01326 27 00 55 BOOK

By Chef Paul

Here’s what you’ll need
60g butter
80g onions, peeled and sliced
200g potatoes, peeled and cut
100g wild garlic, washed
100g spinach, washed
600ml vegetable stock
Olive oil
Salt and fresh ground pepper

Method
1. Cook onions and potatoes in butter until soft and translucent, add a little stock to reduce browning the onions and potatoes. Season with salt and fresh ground pepper.
2. When the potatoes are completely cooked add the remaining stock and simmer, correct the seasoning and put to one side.
3. In a separate pan, put a little olive oil and heat, add the wild garlic and spinach and quickly fry off. Pour all of the wild garlic and the soup base into a blender and purée. Adjust the seasoning and serve.

@paulwadham