Ramson soup

Ramsons or ‘wild garlic’, sometimes called ‘bear’ garlic’, one of the first wild plants we can enjoy in early spring. Full of vitamins and micro elements, it is said to be the first food the bear eats after waking up in spring to refill body with vitamins after long winter sleeping.

1 onion

1 leek

3 average potatoes

A dash of vegetable oil

1 tbsp of butter

1 l of chicken stock

1 bay leaf

150 ml cream

50 ml white wine

100 -150 g of ramson leaves

Salt and white pepper

Serves 6

1) Slice onion, leek and dice potatoes. The size doesn’t matter because it will be blended in the end. Chop the ramson leaves.

2) Sweat onion and leek in oil and butter mixture in the pot. Add potatoes, bay leaf and hot stock. Keep cooking at moderate heat.

3) When potatoes are cooked and soft, add cream, wine and ramson. Add salt and pepper to taste. Bring to gentle boil, turn down the heat and blend everything in blender.

4) Serve hot with toasted white bread or baguette.