Wild garlic has a very similar taste to domestic garlic, but milder. The leaves are delicious raw in salads or cooked in soups, stews, risottos or pasta sauces - wherever you want a light flavour of garlic.
Heat the butter or oil (or a bit of both) in a saucepan over a medium heat, then add the onions and potatoes and lightly fry. Add the stock and bring to the boil, then reduce the heat and cook until the potatoes are tender. Stir in the wild garlic and wilt for a minute or two. For a smooth soup, whizz the mixture in a blender, or just leave it as it is. Check the seasoning and add salt and pepper if you like. Swirl the cream or creme fraiche into the soup before serving.
30g butter or 2 tbs oil
1 medium onion, peeled and finely chopped
200g potatoes, peeled and diced
300ml chicken or veg stock
1 bunch fresh wild garlic, finely shredded
2tbs double cream or creme fraiche