Ramp Soup Recipes

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CREAMY RAMP SOUP



Creamy Ramp Soup image

This is a quick and easy soup that my whole family loves. I make it every year when ramps are in season. Serve with a baguette or croutons.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons unsalted butter
2 medium shallots, minced
2 tablespoons all-purpose flour
1 cup warm milk
3 cups vegetable broth
1 (5.2 ounce) package herbed cream cheese
1 pinch ground nutmeg, or to taste
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 16.8 g, Cholesterol 37.2 mg, Fat 13 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 400.3 mg, Sugar 6 g

RAMP SOUP



Ramp Soup image

Categories     Soup/Stew     Blender     Onion     Dinner     Lunch     Spring     Summer     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 (about 4 cups) servings

Number Of Ingredients 9

1 pound ramps
1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1/3 cup dry white wine
3 1/2 cups reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
Garnish: almond oil or extra-virgin olive oil

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 AND BARLEY SOUP



Creamy Ramp and Barley Soup image

Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

4 cups low-sodium chicken stock
1/2 cup hulled barley, rinsed
1/2 pound ramps, whites and greens separated and sliced
1 stalk celery, thinly sliced
Coarse salt and ground black pepper

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.

Nutrition Facts : Calories 127 g, Cholesterol 5 g, Fat 1 g, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, Sodium 215 g

POTATO AND WILD LEEK (RAMPS) SOUP



Potato and Wild Leek (Ramps) Soup image

This recipe for creamy potato and ramps soup is made with springtime ramps that are sometimes called wild leeks but are more correctly wild onions.

Provided by Diana Rattray

Categories     Lunch     Dinner     Soup

Time 45m

Yield 6

Number Of Ingredients 8

4 to 6 slices bacon
4 cups ramps (including the green tops, chopped)
4 to 5 cups red potatoes (diced)
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
Salt (to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large skillet or Dutch oven, fry the bacon until crispy , remove from the pan, and set aside.
  • Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.
  • Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.
  • Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.
  • Stir in the heavy cream and heat thoroughly without boiling.
  • Add salt and pepper to taste.
  • For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.
  • Serve hot, or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise . Garnish with crumbled bacon, and serve with crusty artisan bread and butter if desired.

Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Cholesterol 48 mg, Fiber 4 g, Protein 8 g, SaturatedFat 10 g, Sodium 833 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 6 g

CREAM OF RAMPS (WILD LEEKS) SOUP



Cream of Ramps (Wild Leeks) Soup image

The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions.

Provided by Molly53

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 cups ramps, bulbs halved lengthwise
1 cup ramps, leaves chopped
1/4 cup butter
3 tablespoons flour
6 cups chicken broth or 6 cups vegetable broth
2 egg yolks
1 cup heavy cream, divided
salt and pepper, to taste
ramps, leaves minced (for garnish)

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.

RAMPS AND POTATO SOUP



Ramps and Potato Soup image

Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!

Provided by Kim Severson

Categories     dinner, appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

4 to 6 slices bacon
4 cups trimmed, chopped ramps, including greens (see note)
4 to 5 cups red potatoes, unpeeled, cut into 1/2- to 3/4-inch dice
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

RAMPS (WILD LEEKS) SOUP



Ramps (Wild Leeks) Soup image

The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate.

Provided by Molly53

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes, peeled and diced
2 onions, peeled and chopped
3 cups water
1 cup cooked ham, diced
2 teaspoons salt
1/2 teaspoon pepper
2 cups milk
3 tablespoons flour
2 cups fresh ramps, cleaned and minced (both white and green parts)
butter, for garnish

Steps:

  • Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
  • Bring to a boil, reduce heat to medium and cook until potatoes are just done.
  • Add ramps; cook five minutes more.
  • Mix the flour into the milk; stir briskly to make a smooth emulsion.
  • Add to soup; bring just to boiling point.
  • Serve hot with a small pat of butter in each bowl to garnish.

Nutrition Facts : Calories 306.9, Fat 7.2, SaturatedFat 3.4, Cholesterol 32.5, Sodium 846.4, Carbohydrate 47.5, Fiber 5.5, Sugar 3.2, Protein 13.8

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