Wild garlic soup with smoked haddock and almonds

• 4 onions, thinly sliced
• sunflower oil
• 1 tsp sea salt
• 200

Gently sweat down the onions in a pot with a little oil and the salt until soft and transparent. Add the potatoes, give it a stir and then pour over the vegetable stock. Bring to a simmer and cook for 10 minutes, until the potatoes are tender.

Roughly chop the wild garlic and stir it into the soup. Cook for 1 minute, then add 150ml of the cream and take the pot off the heat. Carefully t