2 x 80g bags watercress or 150-200g wild garlic, washed and roughly chopped
2 leeks, finely sliced
2 cloves garlic, finely chopped (unless using wild garlic)
260g floury potato (e.g. Desiree), peeled and diced into 1cm pieces
1200ml chicken or vegetable stock
Seasoning – salt, white pepper and a little lemon juice
Toasted flaked almonds to garnish (and wild garlic flowers if they are available)
How to make
Place the almond milk in a small saucepan with the clove studded onion, herbs and mace. Bring to the boil then leave to infuse (ideally for 1 hour).
Bring a large pan of water to the boil. Blanch the watercress or wild garlic for 30 seconds. Drain and cool as quickly as possible to preserve the colour.
Melt the butter in a large saucepan over a medium to low heat. Gently sweat the leek and garlic until soft. Add the potato and stock. Bring to the boil and simmer until the veg are tender (around 15-10mins).
Strain the infused almond milk into the leek and potato broth.
Blend the broth in batches adding a handful or two of watercress or wild garlic. Pass the blended mixture through a sieve to remove and stringy bits of vegetable. Season with salt, white pepper, and a little lemon juice. Gently reheat (try to avoid boiling if possible as this spoils the colour). Serve in tea cups or small bowls scattered with toasted almonds and wild garlic flowers (if using).