The ramson (Allium ursinum, wild garlic, Bärlauch, ail des ours, erba
orsina, cheremsha etc.) season is upon us again (at least those of us
who are lucky enough). I've posted some recipes over the years.
Here is a new and somewhat unusual one. It is by Angela Hartnett,
published recently in the Guardian, at
<http://www.guardian.co.uk/lifeandstyle/2012/apr/04/wild-garlic-courgette-mint-soup>
That's what was for dinner.
Ramsons are not native to America, but can be probably adequately
replaced by the native ramps (Allium tricoccum). Courgettes are
known in America as zucchini.

Victor

Wild garlic, courgette and mint soup.

It's a deliciously fresh soup that shouts of spring. Cook it quickly to
retain the vibrant colour and if you fancy, finish with cheese croutons.

(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped

Put two tablespoons of olive oil into a large pan. Add the onion and
saute for a couple of minutes. Before the onion loses any colour, add
the courgette and the crushed garlic clove.

Season and saute for another minute or two, cover with water and bring
to a simmer to soften.

When the vegetables are cooked through (10 minutes maximum), remove the
pan from the heat and add the chopped wild garlic and mint -- the
residual heat from the soup will cook the wild garlic. If it's too
thick, add a little water to thin it out.

Blend, check seasoning, finish with a little olive oil and serve. Cool
quickly over iced water if you don't plan to eat it straight away --
this keeps the lovely green colour.