WILD GARLIC SOUP

Unfortunately the Bärlauch season has come to an end in Germany. Today I picked the last ramp/ramson/wild garlic leaves and made a soup, as it is a bit cold in Berlin with around 12 C.

Very delicious and I served it with leftover fingerling potatoes and cheddar-black pepper crackers from MUJI. I recommend to serve it as a starter for a menu or during the week with any kind of crackers, baguette, bread etc you like. Next year I will serve it with sauté white asparagus.


Ingredients
100g ramp leaves

2-3-4 tbsp butter or olive oil

30g flour

500ml chicken/veggie broth

250ml milk

100ml heavy cream (32%)

1 shallot

dash lemon juice



Preparation

1. Cook the chopped shallot in butter or olive oil on low to medium heat

2. Add flour and roast it for 2-3min

3. Add laddle by laddle chicken/veggie broth and whisk

4. Whisk until you have a nice liquid without lumps.

5. Add milk and let it cook for around 10min on low heat

6. Add heavy cream and roughly chopped ramp leaves. Turn off the heat and let it rest for 15-20min

7. Use an immersion blender or food processor and mix. Re-heat and add salt&peper and a dash of lemon juice. ENJOY

I loved Bärlauch when we were in Switzerland, although this bear garlic is a bit different from the wild spring leeks that we call “ramps” in the US. The latter are distinctly more pungent. Still, both are signs of spring, really wonderful!

Nice, I’m going ramp foraging tomorrrow and will give this a try.