Spinach soup with wild garlic toasts
by Adam Gray
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Ingredients
Dairy
50g of butter
Fruit & Vegetables
250g of shallots, finely sliced
200g of potatoes, finely sliced
1.75kg spinach leaves
65g of wild garlic leaves
Store Cupboard
1.75l vegetable stock
salt
pepper
1 egg yolk
Cheese
200g of cream cheese
Bakery
8 brown bread rolls
Oils & Vinegars
olive oil