Wild garlic can be found in woodlands with moist soils throughout North Devon at this time of year. It is considered to be an ancient woodland indicator. Wild garlic can also be used in salads; the flowers can be used as an attractive garnish.
140g Sliced white onion
280g Peeled and thinly slice potato
2 cups Wild garlic (about 454g)
2 pints Good chicken stock
125g Double cream
Gently melt the butter in a heavy based saucepan and sweat the onion until soft without colouring
Add the potatoes and wild garlic, sweat a little longer until the wild garlic has wilted
Add the stock and simmer until the potatoes are soft
Add the double cream
Blitz in a blender and pass through a fine sieve
Serve with hot crusty bread
For a brighter and more vibrant soup, fry the garlic in a hot frying pan until wild garlic leaves have wilted, then add to the soup before blitzing.