Wild Garlic Soup
Use the wide leaves of the allium ursinum (ramsons) and the flowers of the allium triquetrum, the pretty flowers are divine sprinkled over the top of each soup bowl.
Melt the butter in heavy bottomed saucepan, when it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
Meanwhile prepare the wild garlic leaves. When the base vegetables are almost soft but not coloured, add the stock and milk bring to the boil and cook until the potatoes and onions are fully cooked. Add the chopped wild garlic leaves and boil with the lid off for 4-5 minutes approx.until the wild garlic is cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser or food processor. Taste and correct seasoning. Serve sprinkled with a few wild garlic flowers.