Wild garlic, with its tongue-like, lancet-shaped stalked leaves, is mainly found in moist, shady woodland. On the underside the leaves are dull, as opposed to the poisonous plant which also grows at this time of year – the lily of the valley. So, please be careful and only pick the plant, if you are absolutely sure it is wild garlic. If you are unsure, you can get wild garlic in small bunches in supermarkets or at vegetable markets – for example in Radstadt at the weekly market, which takes places every Friday morning. So, let’s head off to the kitchen:
Wash the wild garlic leaves well, pat them dry and cut them finely.
Mix the quark with the crème fraîche.
Add the wild garlic, lemon juice and mustard and add salt and pepper to taste.
Melt the butter in a pan.
Sauté the onions, add the chopped wild garlic and fry for a short while.
Flour the mixture, sweat for a few minutes and add the hot broth and stir until smooth.
Simmer for 7-8 minutes.
To finish, add the sour cream. (The soup should not boil anymore.)
Mix well and add salt and pepper to taste.
Wash the wild garlic and pat dry.
Then chop using a mixer.
Gradually add salt and if you wish lime or lemon juice and mix again.
Spread the mixture evenly on a baking tray and bake in the oven for around 1 hour (160° C) or leave outdoors in the sunshine for several hours. Turn and spread every now and again.
To finish, pulverise the mixture with a mixer to a fine salt. Filled in a glass, this makes a perfect small gift for friends and family.
Another little tip: if you wrap the wild garlic leaves in a damp, cold tea towel, they will keep for a few days in the fridge without any problem. Have fun cooking & tasting ??