Wild Garlic Soup

1: Finely dice the shallot. Peel and cube the potatoes. Mince the garlic.

2: Warm the olive oil in a saucepan on medium-high heat. Once hot, add the butter and allow it to melt.

3: Add the shallot and potato with a large pinch of salt. Cook for 5-10 minutes, stirring until softened.

4: Add the garlic and fry until fragrant.

5: Add the cider vinegar, scraping off all the caramelised bits at the bottom of the pan. Allow to cook for a couple of minutes.

6: Dissolve the stock cube in the boiling water. Pour into the pan, bring to the boil, then lower the heat and simmer for 10-15 minutes.

7: Prepare the wild garlic and green herbs, then add to the pan and allow to wilt briefly.

8: Transfer the chunky soup to a blender and blend until vibrant green and smooth. Pour back into the pot and season with black pepper.

9: Add the juice of a lemon, nutritional yeast, and miso paste, stirring well.

10: Toast and butter the bread, then ladle the soup into bowls and top with cream, olive oil, and a pinch of chilli flakes.