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.
- 30 g butter
- 1 onion
- 250-300g chopped up starchy potatoes
- (3 heaped Tbs corn starch or wheat flour )
- 800 ml milk, preferably full-fat (or as I did this time: 400ml vegetable stock and 400 ml soya milk)
- 200-300 g wood garlic
- 1/2 tsp salt
- 2 vegetable stock cubes ( add first one and if it feel that the soup needs more salt then add the second cube)
- pepper and salt to taste
- Melt the butter in a teflon-coated pan (big enough to hold the whole soup). Don’t let it get brown. When foaming, add the potatoes and onion, then toss until well coated. Season. Reduce the heat, cover and cook for about 10 minutes until the vegetables are soft.
- Add the stock, bring to the boil, then add the wild garlic and cook for 2 minutes until wilted. Immediately liquidise the soup with a hand-held stick blender, then return to the pan, stir in the cream/milk/soy cream, taste and season.If your soup looks too thin, add little cornstarch mixed with cold water, pour it in the soup mixing constantly .
Today I made the soup bit differently. I replaced the potato with zucchini and served it with smoked ham Flammen Kuchen. Yeah..Kiddo needs meat… Anyway, spring and wood garlic are here.I am one happy camper right now!