Wild Garlic Bisque
ready in 35 min.
Fry the shallot in hot oil. Add the ramsons (set 2 tbsp aside to garnish) and the stock and simmer for 5 min.
Puree with a hand blender, stir in the cream and bring to the boil. Season with salt and ground black pepper.
Transfer to soup bowls and serve garnished with the remaining ramsons and the ramson flowers.