Wild Garlic Soup

Wild garlic is plentiful in the countryside now.

Take the opportunity to make this delicious spring soup. Both the bulbs and leaves of wild garlic are used in this soup, and the pretty flowers are divine sprinkled over the top of each soup bowl.

55g (2ozs) butter

140g (5ozs) diced onions

280g (10ozs) peeled diced potatoes

2 cups of wild garlic chopped, use both bulb and leaf

1 tsp salt Freshly ground black pepper

1.2L (2 pints) home made chicken stock

125ml (4 fl ozs) cream or creamy milk

Garnish: Wild garlic flowers

Melt the butter in a heavy saucepan. When it foams add the potatoes, onion, and wild garlic and toss in the butter until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the stock and cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Add a little cream or creamy milk to taste. Serve, sprinkled with a few wild garlic flowers.