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
S&P
4 hard boiled eggs, in halves
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.
