Cream soup of wild garlic
4 servings
20 minutes
Ramson cream soup is a delicate and aromatic dish of European cuisine that combines the freshness of greens and the softness of cream. Ramson, known for its spicy notes, gives the soup a light garlic sharpness while the cream softens the taste, creating a harmonious balance. Historically, this soup was made in spring when ramson appears in forests and markets, symbolizing nature's renewal. It is often served as a light first course that awakens the appetite before the main meal. Due to its simplicity in preparation and rich flavor, it is perfect for both everyday menus and special occasions. Ramson cream soup can be complemented with croutons or grated cheese to enhance texture and depth of flavor. It is truly a spring dish filled with natural freshness and warmth of home.
1
Melt butter in a saucepan, then add finely chopped onion and sauté until light yellow.
- Butter: 25 g
- Onion: 1 head
2
Add flour and mix well.
- Wheat flour: 25 g
3
Slowly pour in the broth while stirring, add half of the cream and finely chopped wild garlic (about 5 tablespoons). Bring to a boil and cook for 10 minutes.
- Vegetable broth: 0.75 l
- Cream: 0.25 l
- Wild garlic (ramson) greens: 1 bunch
4
Pour the soup into a blender and lightly chop it without making it uniform. Add salt and pepper to taste. Slightly heat it, remove from heat, and add the remaining cream.
- Salt: to taste
- Ground white pepper: to taste
- Cream: 0.25 l
