What better way to celebrate spring with some wonderfully fresh and delicious seasonal vegetables? Finally my local Whole Foods has begun to stock the produce section with the first of the spring season vegetables. Today I just couldn’t help myself when I saw a huge pile of ramps nestled against the asparagus. I knew what to make immediately what to make.
Ramps are pretty difficult to get your hands on as they are foraged and extremely limited in quantity. They taste like a combination of leek and garlic which are two of my favorite produce items to begin with. This soup is very simple, relatively quick to prepare and really highlights the flavors of both vegetables.
- 1 pound asparagus
- 4 ramps
- 1/3 cup onion (fine diced)
- 2 cups chicken stock
- 3 tbs olive oil
Asparagus and Ramps Soup
Finely dice 1/3 a cup of onion. Wash, dry and cut the fibrous bottom off the asparagus. Throughly clean the ramps, they are a wild foraged vegetable therefore they will require and extra bit of rinsing. Take 3 asparagus and finely shave them lengthwise with a mandolin or knife. Set those aside. Chop the rest of the asparagus into 1/2 in length pieces. Remove the bottom portion of the ramps and rough chop the rest.
Saute the onion over medium heat in a sauce pan with 2 tablespoons of olive oil for about 8 minutes or until translucent. Add the diced asparagus and a pinch of salt. Allow the asparagus to soften ~ 5 minutes. Add the ramps and sauté for 1 minute then proceed to add the stock.
Reduce to a simmer and cook for 8 minutes. Place into a blender and pulse until completely smooth. Strain through a fine mesh chinois and preseason.
Blanch the shaved asparagus for 30 seconds and shock in an ice bath. Preheat a skillet over medium high heat. Pat the asparagus dry. Add 1 tablespoon of olive oil to the pan and add the shaved asparagus. Allow both sides to gain color then remove from heat.
Ladle the soup into a bowl and garnish with the charred shaved asparagus and drizzle with olive oil.
Visit It’s Go Time: Common Mistakes When Cooking Ramps by Bon Appetite for a great article on Ramps.