Switzerland’s largest bank UBS has revised its employee code of conduct and employees are now allowed to eat garlic. The banking giant’s 43-page dress code was obtained by MSNBC last year. In addition to the prohibition on garlic, women were required to wear makeup but not allowed to sport black nail polish. Men were forbidden to wear socks with cartoon motifs, three-day stubble, or the same tie two days in a row. And (creep-out alert) bankers of both sexes were expected to wear underwear that matched their skin tone.
In honor of the relaxation of the regulations, here’s Klutzy Chef’s recipe for Swiss wild garlic soup (bärlauch). It’s a bit early for wild garlic (also known as ramps); you can use regular garlic but it’s much stronger and I’d probably use one clove, two if you want to go wild.
Wild Garlic Soup
3.5 oz. wild garlic, finely chopped
5.5 oz. scallions, finely chopped
1/2 c. plus 1/3 c. white wine
1 c. heavy cream
4.5 oz. creme fraiche or sour cream
2 c. vegetable broth
1 tbsp butter
2 tbsp olive oil
salt and pepper to taste
one potato, finely chopped
In a dutch oven or heavy pot with tightly fitted lid, heat butter and olive oil on medium-high heat.
Add chopped wild garlic and scallions to pot and allow to heat up until softened (about 4-5 minutes).
Add white wine, cream, creme fraiche and vegetable broth. Bring mixture to a slow simmer and cover. Cook for 25-30 minutes (or until the potato is soft).
Remove from heat and add to blender mixture to blender. Blend on low until consistency is smooth.
Add salt and pepper to taste. Serve garnished with a dollop of creme fraiche.