Wild garlic (also called ramps, rampson's garlic or barlauch) is featured in this zesty spring cream soup.
- 3-1/2 oz wild garlic 100g
- 1 cup heavy cream
- 1 onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 pint vegetable stock 250 ml
- 1 cup milk
Thoroughly wash, dry and chop the wild garlic leaves. In a mixer or food processor, purée the leaves with 1 tablespoon heave cream and a pinch of salt.
Finely chop the onion and sauté it in the butter. Dust with the flour and stir well. Continue stirring while gradually adding the vegetable stock.
Add the milk and the wild garlic, season with salt, pepper, sugar and nutmeg. Add the remaining cream and serve soup with a dollop of cream.