I make a lot of real good soups over the course of a year but at this time of year there's one very special soup that is at the top of the list. It's called Wild Country Cream Soup, apparently the recipe came from an old Harrowsmith magazine however I couldn't find any reference to it on google at all or their archives. It's a quite rich cream soup with fiddleheads and leeks(ramps) as the stars along with mushrooms and green onion supporting. The flavour is really amazing as one would expect with a full cup of chopped wild garlic in it, along with a little zing from cayenne. Even better that I can go out beside the house and pick the leeks like I did this afternoon. The owner of the property where I do my main picking requests a batch each year.
Pic doesn't really do it justice, when chilled the soup if quite solid, when hot it's still thick and creamy, even a small bowl goes a long way.
Cheers