RECIPE FROM MIRIAM KRESH
1 large onion
1 large leek
2 Tblsp. butter or margarine (optional, for taste)
2 Tblsp. flour
salt and pepper to taste
1/2 tsp. thyme
1 bay leaf
2 cups milk
1/8 cup white wine
1 cup sour cream (optional for added luxurious richness of texture and taste)
3 spring onions
6 flower heads of wild garlic
1. Peel potatoes; slice thinly, then make thin dice out of the slices.
2. Slice the onion, leek, and spring onions. Put the green onions to one side.
3. Put olive oil in your soup pot; enough to cover the bottom.
4. Start to saute the potatoes. This will require attention on your part, as they will want to stick to the bottom of the pot and become french- fried cubes. Keep stirring them. When they are getting tender, proceed to:
5. Add the sliced onion. Continue sauteeing the vegetables, stirring and scraping them up from the bottom of the soup pot, till they are golden.
6. Cover the vegetables with water. Allow them to cook till quite soft. Add the spices.
7. In a teacup or small bowl, mix a little of the milk into the flour to make a loose paste. Stir it thoroughly into the soup. Allow the flour to become absorbed, then add the rest of the milk.
8. When the whole soup is hot through, stir in the wine; allow to heat through, but do not allow the soup to boil.
9. Add the optional sour cream and the chopped green onions you had put aside earlier. Heat through again.
10. Crown this delicious creation with your washed garlic flower heads: they will add a subtle flavor and texture to it. Stir the soup till the flowers have wilted: taste the soup for seasonings and serve right away.