Angela Hartnett's wild garlic, courgette and mint soup recipe.

Angela Hartnett's wild garlic, courgette and mint soup recipe | Life and style | The Guardian: "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."

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