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Title: Baba Hines' Wild Garlic Soup
Yield: 1

Ingredients

      1 lb (0.45 kg) wild garlic
      4 lg potatoes; diced
      1 lg onion; finely chopped
      1    olive oil or butter for
           -frying
      2 pt (1.2 litres) chicken or
           -vegetable s; tock
      5 fl (145 ml) double cream
      1    salt and pepper

Instructions

Remove the leaves and flowers from the wild garlic and set aside.
Roughly chop the remaining stalks.
Fry the onion and the potatoes in some olive oil (or butter) in a sauce
pan. Add the garlic stalks. Cook for 5 minutes. Do not let the garlic
burn as it will ruin the flavour. Add the stock and boil for 5 minutes,
until the potatoes are soft. Chop the garlic leaves and flowers and add
to the soup.
Pass the soup through a mouli (or food processor), into a clean sauce
pan. Make sure you do this while the soup is hot, as it allows the
leaves to cook, which makes the soup taste much fresher. Stir in the
cream and heat through, being careful not to bring the soup to the boil.
Season and serve.

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