purplerabbits

As promised. I largely invented this as a way to use green garlic from the farmer's market. I imagine Much Garlic to be a small market town in Shropshire.

20g butter
whole head green garlic (or less of the riper sort)
bunch of spring onions
2 courgettes and a quarter of a yellow sun squash, totalling 400g
bag of spinach, about 150g fresh
500ml veggie stock
225g potatoes
200ml milk

melt the butter on a low heat and crush the garlic into it, then add finely sliced spring onions. leave to simmer while you spend ages grating courgette and squash. This might actually be unneccessary, but I found it therapeutic and it means the garlic and butter flavour really penetrates everything. Add the grated cucurbitaceae and let it simmer and the water come out of it while you pick apart the spinach. Rinse the spinach and tear it into the pot then chuck in the stock (I use Marigold) and the finely diced spuds. Simmer till spuds are done, let cool, liquidise and add milk to thin it if neccessary.

Serves four