Wild Garlic Soup

Wild garlic is a beloved spring green, especially popular among foragers in Slovenia. Known for its mild garlicky aroma and vibrant green leaves, it’s commonly used in soups, salads, pestos, and even savory pastries. The Latin name Allium ursinum refers to brown bears (ursus), who are said to dig up and eat the plant after waking from hibernation. In English, it’s also known as ramsons. In Slovenia, wild garlic— called čemaž in Slovenian—blankets forest floors in early spring, and its arrival is eagerly awaited as a sign of the changing seasons.

One of the most popular ways to enjoy wild garlic in Slovenia is in a creamy soup. You can find my favorite recipe below.

Recipe

Ingredients (for 4 people):

• 70 g butter

• 1 small onion

• 80 g wild garlic

• 150 g peeled and diced potatoes

• 650 ml vegetable stock

• 80 ml heavy cream

• salt, pepper to taste

Instructions:

1. In a large saucepan, melt the butter and sauté the onion until it turns translucent.

2. Add stock and potatoes and cook until the potatoes are soft (about 15 minutes).

3. Chop the wild garlic and add it to the stock. Cook for 1 more minute and then add the cream.

4. Transfer everything to a blender and blend until smooth. You can also use the hand-held blender.

5. Add salt and pepper to taste.

6. Serve.