Spring is an extraordinary season when the whole nature awakens to a new life. The shaky sun sends its first warming beams to earth and the fresh breeze caresses our faces. In gardens, trees are in bud and flowers are in bloom. Fresh spring vegetable and odorant herbs appear on the markets to become an important diversification of our menu. Wild garlic – ramsons (Allium ursinum, also known as bear’s garlic) is also among them. It is very popular in Austria where soups and spreads are made of this herb or it is added to salads.
The Danube-Auen National Park, which lies between Vienna and Bratislava, is known for its entire “green carpets” of wild garlic. It is allowed to collect a smaller amount of plants for your own consumption. Brown bears are said to feast on this wild vegetable that’s why it is also called bear’s garlic.
200 g wild garlic
300 g mealy potatoes
1 large onion
3 tbsp oil
some whipped cream
Wash garlic and cut it roughly. Chop onion finely and cut potatoes into small pieces. Heat oil and fry onion until translucent, add garlic and potatoes, 1 l water and cook covered for 15 minutes. Mix it in the mixer, add cream, salt and seasoning. Cut small circles of the bread and mozzarella with the help of cutters. Put mozzarella on the bread circles and bake them shortly in the oven at 200°C. Before serving, put them carefully into the soup.
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri