In a large saucepan, melt the butter.
Add onion, potatoes, leek, whole chili, and thyme, pour in 100ml stock and cover directly with a cartouche to intensify the cooking and soften the vegetables quickly. This will take about 10-15 minutes, stir occasionally, make sure the ingredients don’t stick to the bottom- add a little more stock if needed.
Add the wild garlic leaves and cook for 1 minute.
Pour in the stock and bring to a boil. Let simmer for about 15 minutes.
Remove the thyme sprigs and the chilli.
Remove the soup from heat and blend until a smooth consistency.
Place the soup back on the stove and add heavy cream and heat up.
Season with salt and pepper and serve with leek and wild garlic topping.
Topping
On a frying pan, melt a tablespoon of butter and add leek and wild garlic. Cook for a few minutes and season with salt and pepper.
50g butter
400g potatoes , peeled and cubed
1 leek, cut in slices
1 small onion, peeled and finely diced
1 green chilli, deseeded and chopped finely
2 sprigs thyme
50g wild garlic leaves, chopped
600ml vegetable or chicken stock (see recipe) + 100ml for cooking the potatoes
100ml double cream
Sea salt and fresh ground white pepper
Topping
1 small leek, trimmed and thinly sliced
10g wild garlic leaves, shredded
1tablespoon butter
Sea salt and white pepper