Wild Garlic Soup (Ramson)

There’s so much wild garlic growing in the nearby forest every spring. So every March we start patiently waiting and observing nature until we can finally pick the first ramson leaves so we can turn them into all kinds of goodies. We love using them for pestos, eating them with pasta, or making a homemade, creamy soup using those little green leaves. Wild garlic doesn’t look like garlic, but it smells like one, except that it’s much milder. Serve it plain and simple, or add sour cream or croutons to it.

Creamy Wild Garlic Soup

very simple recipe
made in just 20-minutes, with few ingredients
delicious spring creamy soup
each portion has only 110 calories
great for a healthy weeknight dinner or a simple Sunday appetizer

How to make Wild Garlic Soup

Make the base. In a saucepan melt the butter and cook the flour alongside chopped garlic. This is the base for the soup and it will make it extra tasty and creamy. When adding the stock in the next step we get one of the five French mother sauces, called velouté sauce.
Add the vegetable stock or broth. We love our homemade vegetable broth, but if you don't have it at hand, feel free to use chicken stock or water.
Cook. Add the fresh ramsons leaves, cook for a few minutes, but don't overcook it to restore the vitamins.
Blend using a blender or hand-held immersion blender. Strain through a fine sieve for an extra silky soup and serve.

What to serve with Wild Garlic Soup

This is one of those quick, easy, seasonal soups that can be eaten without any extra toppings. However, feel free to experiment and add one of these treats on top of the soup right before serving. We love:

homemade croutons
sour cream
Cured Salmon Gravlax
smoked fish (like salmon or trout, eel)
sauteed prawns
chopped chives and a teaspoon of olive oil

How to store Wild Garlic Soup

Store any leftovers in an airtight container, in the fridge for up to 3 days. Reheat before serving.

Try these amazing spring soups too

METHOD

make the base

Add butter to a saucepan and place over low heat. When the butter melts, add the chopped onion or garlic and flour. Cook for about 5 - 7 minutes, stirring regularly with a whisk. The flour shouldn't turn brown. Gradually, slowly, start adding the vegetable stock (or water) while stirring continually. Bring to a boil and cook (low simmer) for 5 minutes, stirring occasionally.
cook

Clean the wild garlic leaves under cold running water. Chop the wild garlic roughly and add it to the saucepan with the rest of the ingredients. Cook for 1 - 2 minutes for the wild garlic to cook slightly. Remove from the heat and blend using a blender or immersion blender. Optionally strain through a fine sieve for a silky smooth soup.
serve

Season to taste with salt and pepper. Optionally stir in the heavy cream. Divide between four plates and serve.