allium ursinum

by poochbooks

collected some wild garlic on the way home from the farm today and made delicious soup. so called allium ursinum because the brown bears love them. luckily (or unluckily) there are no brown bears in france so we got loads.

recipe:

big bundle of wild garlic leaves and stems chopped finely

potatoes

stock

onions

butter

chop the potatoes and onions up finely and put in a pan with the butter and cover in salt and pepper. put the lid on and leave for 10-20 minutes until softish. add stock and cook til soft. then add the garlic and leave until wilted. blend it all together and add some creme fraiche. very, very good.

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