Ramson (wild garlic, bear’s garlic) is in full season now. You can find it in the market place, but it grows in forest glades and outskirts. It has a fine garlic taste and spear-shaped leaves. You can store it frozen and it’s good in soups, sauces accompanying lamb or cream soups, such as the one that I received from Mircea Groza a few days ago. I ate the soup, I took pictures of the product (to have proof) and I sorted the “making of” photos of the process, which was handled by Mircea. Something has to come out for you too from this story. If I were you, I would take advantage of today’s recipe, as ramson is a virtuous ingredient.
Ramson, like any leaf, must be thoroughly washed, under running water.
Steam eat for a few minutes, until it softens (in aa sieve place over a pot with boiling water).
Add the ramson and sour cream mixed with a spoon of flour, then turn off the stove.
Purée the soup, either manually or with the blender.