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15g/1/2oz butter
1/2 red onion, peeled and sliced
6 Really Garlicky cloves, peeled and roughly chopped
300ml/1/2 pint chicken or vegetable stock
1 medium floury potato, peeled and sliced
2-3 tbsp double cream, and a little extra for serving (optional)
A big handful of mixed fresh herbs eg parsley, tarragon, chervil
Maldon sea salt and freshly ground black pepper

Method
Heat the butter in a saucepan over a medium heat. Add the onions and garlic and sweat for about 5 minutes.

Pour in the stock and bring to a gentle boil. Then add the potato and simmer for about 15 minutes until tender.

Add in a big handful of chopped, fresh herbs using whatever is available. Season the soup lightly with a pinch of salt and a couple of turns of black pepper, then cook for a further two minutes.

Allow to cool slightly and then liquidize. If you’re adding cream, add it just before you liquidize the soup.

Serve in small bowls as a light starter with a little dollop of cream or crème fraiche in the middle. You can also serve this in little cups. Freshly liquidized, it should have a nice cappuccino-like froth on top.

Scottish Garlic Bulbs – NOT IN SEASON UNTIL AUG 2019