The wild garlic (Lat. Allium ursinum) belongs to the Allium family like chives, leeks and garlic. It is similar to garlic in taste and in smell, which helps to distinguish it from the leaves of the highly poisonous autumn crocus or the equally poisonous lily of the valley. So please be careful when collecting. Wild garlic has a positive effect on the stomach, liver, intestines, kidneys and bile. It has antihypertensive properties and helps with advanced hardening of the arteries. Its aromatic taste brings flavor to salads, butter, pesto and mustard. But it can also be made into a delicious soup.
A bunch of wild garlic
2 onions
1 tablespoon of butter
2-3 tablespoons of flour
250-500 grams of cooked potatoes in cubes
1 litre of vegetable stock
salt and pepper
1. Cut the wild garlic leaves into fine strips.
2. Dice the onions and sauté them together in the butter.
3. Add the flour and gradually pour in the broth. Let it simmer gently for about 15 minutes.
4. Add the cooked potato cubes and season well with salt and pepper.
Instagram
Facebook