I came across a great website with some recipes and some tips on how what to do with all my leftover wild garlic/ramps. (I tried unsuccessfully to post the link to the website. If you want the link, just send me a p.m.)
I made the puree and put in a mason jar in the refrigerator.
100 g wild garlic leaves
100 ml vegetable oil
5 g salt
1. Wash and dry the wild garlic leaves
2. Chop up the wild garlic leaves and add the salt, leave for 15 min
3. Blend the wild garlic, salt and oil
4. Decant into a preserving jar and top up with oil so that no leaves are exposed to the air
The wild garlic paste can be spooned out for stews or pasta dishes. My batch from last year is still in good condition.
I then made a delicious soup with the balance. Very 'bright' tasting, for lack of a better word. Very herbaceous and green. Nice addition to our dinner that evening.
Try the soup! The only change I made was the addition of one cooked diced potato, which I then pureed all together. I thought it needed something to tone down the onion a bit (perhaps my onions were larger). Personal taste.
Here is a copy of the soup recipe from the website. There a couple of others that look tasty as well!
Vibrant Garlic Soup
100 g wild garlic (rule of thumb is that if I have a 20 cm diameter colander and if I fill it with leaves it works out at very close to 100 grams)
two medium onions
a roughly 2 cm cube of ginger
1 litre vegetable stock
1 tbsp vegetable oil
1. Finely chop the ginger and onions (coarse chopping is fine if you use a large food processor rather than a hand blender) and sweat in the oil at a medium heat for 10 minutes
2. Wash the wild garlic leaves and rougly chop them (set a few smaller leaves aside if you want to use them for garnish)
3. Add the wild garlic, then the vegetable stock to the onions
4. Leave on the heat for about 2 minutes
5. Blend the soup until the wild garlic pieces are fairly fine. The soup will have a vibrant green colour.
6. Heat for a few more minutes then serve
7. Optionally add small leaves or wild garlic flowers as a garnish