Ramsons Soup

4 servings

ramsons: [noun]. ransom: [noun] 

3 cups water

1½ vegetable bouillon cube

1 cup crème fraiche

3 tablespoons butter

2 ounces ramsons leaves

2 tablespoons thickening, like corn starch or flour


4 hard boiled eggs, in halves

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In a pot, dissolve the bouillon cube in the water, on low heat. Add butter and whisk in crème fraiche and thickening. Add salt and pepper to taste and let the mixture simmer for a few minutes, then cool.

Super-finely chop the ramson leaves and mix in.

Serve with the egg halves. Or serve with Vodka and leave the egg-halves to be chopped into an egg salad tomorrow.

The ramson is a a broad-leaved garlic (Allium ursinum) common in European gardens. It’s also called wild garlic, wild cowleek, cowlic, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear’s garlic,

It is sensitive to heat and should not be heated if you want the taste and nutritional benefits. It has a strong anti-bacterial effect and may also be preventing arteriosclerosis, flatulence and thrombosis.

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Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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