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Prepare to tantalize your taste buds with a bowlful of pure culinary delight. Introducing the Leurda cream soup, a vibrant and flavorful creation that takes your palate on a delectable journey. With its velvety texture, aromatic herbs, and a burst of freshness, this soup is a delightful symphony of flavors that will leave you craving for more. So, get ready to indulge in a bowlful of pure gastronomic bliss as we dive into the world of Leurda cream soup!.

Leurda cream soup

Leurda cream soup is a traditional Romanian dish made from the wild garlic plant known as "leurda" in Romanian. The plant has broad, green leaves with a strong garlic flavor and aroma. Leurda cream soup is a popular spring dish in Romania when wild garlic is in season.
To make leurda cream soup, the leaves of the wild garlic are harvested and then cooked with other ingredients to create a flavorful and creamy soup. The soup typically includes onions, potatoes, vegetable or chicken broth, butter or oil, and sometimes cream or milk. The wild garlic leaves are added to the soup and cooked until tender. The soup is then blended or pureed to achieve a smooth and creamy consistency.
Leurda cream soup is often served hot and can be garnished with croutons, a drizzle of olive oil, or a dollop of sour cream. It is enjoyed as a starter or a light main course and is known for its distinctive garlic taste. The soup is not only delicious but also considered to have various health benefits due to the presence of wild garlic, which is believed to have antibacterial and antioxidant properties.
Overall, leurda cream soup is a flavorful and comforting dish that showcases the unique taste of wild garlic and is enjoyed by many in Romania during the spring season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Romanian cuisine


  • 200 grams of leurda leaves

  • 1 medium onion, finely chopped

  • 2 medium potatoes, peeled and diced

  • 2 tablespoons of olive oil or butter

  • 4 cups of vegetable or chicken broth
  • 1 cup of heavy cream

  • Salt and pepper to taste


  • Start by thoroughly washing the leurda leaves to remove any dirt or debris. Trim off the tough stems and chop the leaves roughly.
  • In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant.
  • Add the diced potatoes to the pot and stir them together with the onions for a couple of minutes.
  • Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  • Add the chopped leurda leaves to the pot and simmer for an additional 5 minutes.
  • Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids to avoid any accidents.
  • Return the soup to the pot and stir in the heavy cream. Season with salt and pepper according to your taste.
  • Simmer the soup for a few more minutes, allowing the flavors to blend together.
  • Serve the leurda cream soup hot, garnished with a drizzle of olive oil or a sprinkle of chopped leurda leaves if desired.
    Enjoy your delicious leurda cream soup!



Leurda, also known as wild garlic or ramsons, is a type of wild plant that belongs to the Allium family, which includes onions, garlic, and leeks. It has a pungent, garlicky flavor and is commonly used in traditional Romanian cuisine. One popular way to prepare leurda is by making leurda cream soup, which is a delicious and nutritious dish.


Serving: 200g
Keyword Leurda cream soup
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