Now that spring is finally making an appearance (of sorts), it's time to embrace the outdoors. Woods and streams at this time of year are covered in wild garlic in many parts of the country - just let your nose seek it out, as you will very likely smell it before you see it. The waxy dark green leaves look absolutely luscious when young and fresh and the plants have attractive white flowers, a bit later in the season, which make a pretty addition to the top of the soup.
To counter balance all that heavenly chocolate at Easter, enjoy a tasty plate of wild garlic soup with this very quick recipe. After you have enjoyed your walk, pick about a third of a carrier bag of leaves on your way home. Cook an onion in butter and once softened, add two chopped celery stalks; one small chopped potato and a litre of vegetable stock. Cook for 15 minutes, until the potato has softened and then add 200g of wild garlic leaves and allow them to wilt. When cooled blitz in your food processor for up to 10 minutes. If you have leaves left over, there are plenty of other things you can use them for, from stuffing a roast chicken to delicious pesto - next year!
Enjoy with crusty bread and a topping of sour cream.
Happy Easter and happy foraging!