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Asparagus & Ramp Soup



2 tsp: grape seed oil
12: ramps, bulbs and greens separated, cleaned and chopped
1: Russet potato, peeled & diced in to 1/2 inch pieces
1 bu: asparagus, ends removed, stalks cut into 1 inch lengths
1/2 tsp: cayenne pepper, ground
heavy splash of dry white wine
4-5 cups: vegetable stock

For garnish (optional)
Pea Tendrils
Radish Sprouts


Heat the grape seed oil in a large soup pot over medium heat. Add the chopped white ramp bulbs to the pot. Stir them around and cook them until slightly softened. Add the diced potato, asparagus, and cayenne. Sauté the vegetables for a minute or so. Add the white wine, let the alcohol burn off a bit and stir the vegetables some more. Season everything with salt and pepper. Keep cooking the vegetables until the asparagus is bright, bright green.

Add the vegetable stock to the pot (enough to cover an inch) and bring the mixture to a boil. Add the chopped ramp greens and stir. Simmer the soup until the potatoes are just tender, about 10 minutes or so. Remove from heat.

Carefully blend the soup in batches in your blender to puree. Add the lime juice to the pureed soup and stir to combine, Taste the soup for seasoning and adjust if necessary. To serve, bring the pureed soup to a boil and serve with any garnishes you like.