A creamy soup made with fresh wild garlic leaves and flowers
Heat the oil in a saucepan, then gently fry the onion and celery until soft.
Add in the wild garlic and cook for a couple more minutes.
Next pour in the coconut milk, then top the can back up with water and add that too (or use 400ml of stock if you prefer.)
Simmer the vegetables for 5 minutes, then tip into a food processor or blender, and combine until you have a smooth looking bright green soup.
Season with the pepper, salt, soy sauce and apple cider vinegar. Stir well, taste and adjust further if necessary.
Scatter with the pine nuts if using, and serve with crusty bread and butter.
Please enjoy my recipe! Jane | hedgecombers.com