This time of year the trees are in full blossom and crazy foragers like my husband, are out tramping through the woods and fields looking for edible treasure. (I hear Roger Hawkins of Circle City Soups has been doing the same!) If they have any luck, ramps will be on the menu. Ramps are those wild, garlicky, greens that are so seasonal you could blink and miss them. If you are lucky enough to find them, try this gem of a recipe that is just bursting with the wild flavor of Spring!
Ramp and Watercress Soup with Yogurt
from Sweet Paul Magazine
- 2 tablespoons butter
- 3 leeks, thinly sliced
- 1 cup ramps, thinly sliced
- 1 cup water
- 1 cup chicken stock
- 1 cup milk
- 1 large potato, peeled and cut into cubes
- 1 bunch watercress, washed good
- 1 tablespoon grated parmesan
- 1 cup plain yogurt
- Melt the butter in a large saucepan. Add leeks and ramps and sauté until tender, this takes 8-10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and parmesan, cook 3 more minutes.
- Transfer to a blender and pure into a smooth soup. Season with salt and pepper. Serve the soup in large glasses. Fill the glasses 1/3 full, then a layer of yogurt. Fill up with the rest of the soup. Serves 6.
Try the following easy ways to use ramps in your spring meals. The tart is great on its own with a salad, the compound butter can be used on bread or on meat or fish, and the pesto can grace pasta, rice, or a nice crostini. Ramp it up!