Creamy Ramp Soup Recipes

CREAMY RAMP AND BARLEY SOUP

Steps:

• In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.
• Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.

CREAM OF RAMPS (WILD LEEKS) SOUP

Steps:

• Melt butter in large saucepan over medium low heat.
• Saute ramps bulbs and chopped leaves.
• When tender, stir in flour, mixing well. Slowly whisk in broth; simmer 30 minutes, stirring occasionally.
• Beat egg yolks and 2/3 cup cream together until blended; blend mixture into soup a little at a time.
• When completely blended into soup, raise heat and bring to a near boil.
• Stir until thickened.
• Salt and pepper to taste.
• Whip remaining 1/3 cup cream; top each serving with a generous spoonful then garnish with minced wild leek leaves.

RAMP SOUP

Steps:

• Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.
• Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.
• Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.

CREAMY RAMP SOUP

Steps:

• Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
• Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.

RAMPS AND POTATO SOUP

Steps:

• In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
• Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS

Steps:

• Heat the oil in a pan.
• Add ramps and saute until fragrant (about 1-2 minutes).
• Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes).
• Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency.
• Return the pan to the stove and bring to a boil.
• Remove pan from heat and mix in the miso.