Wild Garlic Soup

Wild Garlic Soup
Wild garlic (also called ramps, rampson's garlic or barlauch) is featured in this zesty spring cream soup.
Course Soup
Keyword Cream, Ramps
Servings 4


  • 3-1/2 oz wild garlic 100g
  • 1 cup heavy cream
  • salt
  • 1 onion
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 pint vegetable stock 250 ml
  • 1 cup milk
  • pepper
  • sugar
  • nutmeg


  • Thoroughly wash, dry and chop the wild garlic leaves. In a mixer or food processor, purée the leaves with 1 tablespoon heave cream and a pinch of salt.
  • Finely chop the onion and sauté it in the butter. Dust with the flour and stir well. Continue stirring while gradually adding the vegetable stock.
  • Add the milk and the wild garlic, season with salt, pepper, sugar and nutmeg. Add the remaining cream and serve soup with a dollop of cream.