pan - butter, chopped bacon or lardons. Fry until bacon crispy.
Add chopped onions, celery, leek (optional), celeriac (optional). Fry for 10m until soft.
Add half a carrier bagful of chopped wild garlic (leaves, stems, flowers, forget the bulbs), fry for 2m until wilted.
Add some chicken stock and half a carrier bagful of nettles (young plants are better, if older use the just the top few inches).
Bring to boil and simmer for 10m. (or bake in a low oven for 30m)
Add some grated nutmeg and purée the lot using a hand blender.
Season with salt and pepper, then serve with a few ramsons flowers and a swirl of cream atop.
*You can leave out the nettles and double the amount of wild garlic - makes wild garlic soup instead.
*You can replace the wild garlic with a few garlic cloves - makes Nettle soup instead.
I prefer the mix of the two though. Hope you do too.....
If you are feeling fancy, add some fresh oysters or clams a minute before cooking is done.
Edited by Tomm Parr, 25 April 2011 - 12:02 am.