Wild garlic season is here again! I went to the forest today and managed to pick a bag of it before it started to rain. After I got home I started to look for my soup recipe and OMG!!! I just noticed that I haven’t ever written my Ramson soup recipe officially here. What a faux pax.. I have been just giving it to my friends on paper but never written it really down.

The soup recipe is really easy. You need just couple of ingredients to make this delicious spring soup.This is the basic recipe:

1 large potato400 g wild garlic 1 tablespoon olive oil 2 onions 1 garlic clove 1.5 liters water 1 bouillon cube 60 ml heavy cream Salt Pepper Nutmeg

Preparation

For the wild garlic soup, dice the potato, finely chop the onion and garlic, and sauté in oil. Pour in water, add bouillon cube, and let it simmer for 10 minutes. Roughly chop the wild garlic and add it to the boiling soup, let it cook for 2-3 minutes. Then puree with an immersion blender and add heavy cream.

Recipe Notes

How long is wild garlic usable?

The usual way to use wild garlic is fresh, but it’s only usable for 1 to 2 days in the vegetable compartment of the refrigerator.

However, there are other ways to preserve the herb throughout the year:

Firstly, it’s possible to freeze wild garlic. Wash, dry, and chop the leaves, then place them in a freezer bag or similar container for freezing. The second option is to dry wild garlic. Although wild garlic can be dried in the oven, it loses many aroma compounds. A food dehydrator can be helpful in this case. After drying, the wild garlic leaves should be stored in a light-protected and aroma-preserving environment. In both cases, wild garlic is usable for about 6 months.