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Ramson Purée
Ramson Purée is a traditional British recipe for a classic soup of ramson (wild garlic) leaves that's boiled until tender, pureed and them mixed with a combination of onion, milk and water thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: Ramson Purée.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesBritish Recipes
This is a classic ramson (wild garlic) dating to the 1920s. Traditionally this was made in May during when the ramsons are out and at their most fragrant.
Ingredients:
400g fresh
ramson greens
30g plain flour
30g butter
1 small onion, very finely chopped
750ml 50:50 mix of whole milk and water
salt and freshly-ground black pepper, to taste
diced toast, to garnish
fresh
parsley, chopped, to garnish
Method:
Bring a pan of lightly-salted water to a boil then pick over the ramson greens before washing thoroughly and adding to the pan. Return to a boil then reduce to a simmer and cook for about 5 minutes, or until tender.
In the meantime, melt the butter in a pan, add the onion and cook for about 5 minutes, or until soft and translucent but not coloured. Scatter the flour over the top and stir in to combine. Cook for 2 minutes, stirring constantly, then add the milk and water mix, stirring constantly to combine, until smooth. Bring the mixture to a simmer and cook for 5 minutes,
When done, strain the ramsons then either purée in a food processor or pass through a fine-meshed sieve to liquidize. Stir the resultant ramson purée into the milk mix and allow to heat through. Ladle the resultant soup into warmed soup bowls, garnish with diced toast and chopped parsley then serve immediately.
