soup - ramson, wild garlic soup
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Ramson Cream Soup
This delicious and simple spring 'tonic' soup is quick and easy to make
with few ingredients. Click here for another
version.
about 4 generous servings
All you need is:
150 g. ramson (about a good sized bunch
1 litre vegetable broth
200 ml. cream
2 t. butter
1 rounded T. flour
a little white pepper (+-1/8 t.)
optional: 1 slightly beaten egg yolk for a slightly thicker and creamer consistancy
Wash the ramsons. Save a few leaves for garnish and cut the rest into strips. Finely chop the shallots and sauté in the melted butter until lightly golden. Add the ramsons and continue to sauté until they wilt. Sprinkle over the flour and cook a moment longer, stirring frequently.
Add the broth and gently simmer covered for 15 mintues.
In the meantime, beat the cream until a little frothy and set aside.
Puree the soup, season with salt and pepper and gently stir in the cream (saving a little for garnish). If you wish to add egg yolk, beat it with a little of the cream before you stir it in to the hot soup. Make sure that you remove the soup from the heat source and it is not longer simmering before adding the egg yolk.
Serve in deep bowls with a dollop of the cream and top with croutons if you like...or not. A wholewheat baguette and Riesling wine goes beautifully with this!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant