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kevinpaskins
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Finely dice the shallot. Peel + cube the potatoes. Mince the garlic.
Warm the olive oil in a saucepan on a medium high heat. Once hot, add the butter, allowing to melt.
Add the shallot + potato with a large pinch of salt. Cook for 5-10 minutes, stirring as you go, until softened.
Add the garlic + fry until fragrant.
Add the cider vinegar, scraping of all the caramelised bits at the bottom of the pan. Allow to cook off for a couple of minutes.
Boil the kettle, then dissolve the stock cube in the boiling water. Pour into the pan, bring to the boil + then lower the heat + simmer for 10-15 minutes.
Prepare the wild garlic (wash well + dry) + green herbs, then add to the pan + allow to wilt briefly.
In a blender, transfer the chunky soup + blend until vibrant green + smooth. Pour back into the pot, seasoning to taste with black pepper to taste.
Add the juice of a lemon, the nutritional yeast + miso paste, stirring well.
Toast + butter the bread, then ladle the soup into bowls. Top with a swirl of cream, olive oil, then a pinch of chilli flakes - enjoy!