Wild garlic is a true harbinger of early spring, and it must be loved and appreciated for its sprightliness and short season.To keep the soup from becoming a bit antisocial I temper the strength of the garlic by blanching it for a few seconds. The ‘wellness’ faithful attribute almost miraculous qualities to it. I will go as far as to say it definitely has vitamin C and is certainly good for you.

Ingredients: Wild garlic (15%), potatoes, double cream (milk), water, leek, celery, carrot, butter (milk), nutmeg, salt, white pepper.

Allergens: See ingredients in bold. Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Cooking: Heat slowly in a saucepan until bubbling gently.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

One pot serves two people.

Gluten free. Suitable for vegetarians.