Ramp & Asparagus Soup
This springy-green soup has the fresh taste of leeks, asparagus and ramps. Serve warm or cold. As you cook with more asparagus this spring and early summer, save the woody, tough asparagus ends in a plastic bag in your freezer to make more asparagus stock for soup! The more ends, the stronger the asparagus flavor.
Chop the dark green part of your leek into 1" pieces, and set aside the white parts for the soup. Wash the leek pieces well, and add to a large stock/soup pot (which can hold at least 8 cups of water along with all the veggies.)
Roughly chop carrots, celery and add to pot with leek greens.
Wash the asparagus, and chop off the bottom 1/3 of each tough end and add to the stock pot. Reserve the top 2/3rds for the soup.
Add in the chilies (I used 4-5 dried thai chilies), the bay leaf, the salt and the parsley. Pour over 6-8 cups water, and bring to a boil. Reduce heat to a simmer and cook for about 25-30 minutes. Strain out solids, pressing to remove all the stock, and discard them. Keep the stock warm.
Melt the butter or oil over medium heat. Slice the white part of the leek vertically and rinse well in running water, then finely chop. Soften in the oil or butter for about 7-8 minutes, being careful not to allow it to brown.
While the leek is cooking, clean your ramps. If there are large white bulbs at the bottom, remove those first and add them to the pot with the leeks to soften.
Add in the asparagus and the ramps, stir to coat in the oil for about 1-2 minutes. Then pour in 4-5 cups of the asparagus stock (enough to cover the vegetables) and the beans, and allow to simmer for about 15 minutes until softened.
Purée the soup using an immersion blender or food mill (you can use a standing blender too, but be careful not to froth in too much air.) Return to pot, add the lemon juice or apple cider vinegar and taste to adjust seasoning (more salt or add some pepper.)
Serve with a dollop of fresh ricotta, greek yogurt, sour cream (or vegan alternative) in each portion, and/or some minced fresh spring herbs (basil, sorrel, mint, etc.) Delicious hot or cold.
Inspired by The First Mess' Asparagus & Ramp Soup with Rustic Spelt Bread.
Ingredients
Directions
Chop the dark green part of your leek into 1" pieces, and set aside the white parts for the soup. Wash the leek pieces well, and add to a large stock/soup pot (which can hold at least 8 cups of water along with all the veggies.)
Roughly chop carrots, celery and add to pot with leek greens.
Wash the asparagus, and chop off the bottom 1/3 of each tough end and add to the stock pot. Reserve the top 2/3rds for the soup.
Add in the chilies (I used 4-5 dried thai chilies), the bay leaf, the salt and the parsley. Pour over 6-8 cups water, and bring to a boil. Reduce heat to a simmer and cook for about 25-30 minutes. Strain out solids, pressing to remove all the stock, and discard them. Keep the stock warm.
Melt the butter or oil over medium heat. Slice the white part of the leek vertically and rinse well in running water, then finely chop. Soften in the oil or butter for about 7-8 minutes, being careful not to allow it to brown.
While the leek is cooking, clean your ramps. If there are large white bulbs at the bottom, remove those first and add them to the pot with the leeks to soften.
Add in the asparagus and the ramps, stir to coat in the oil for about 1-2 minutes. Then pour in 4-5 cups of the asparagus stock (enough to cover the vegetables) and the beans, and allow to simmer for about 15 minutes until softened.
Purée the soup using an immersion blender or food mill (you can use a standing blender too, but be careful not to froth in too much air.) Return to pot, add the lemon juice or apple cider vinegar and taste to adjust seasoning (more salt or add some pepper.)
Serve with a dollop of fresh ricotta, greek yogurt, sour cream (or vegan alternative) in each portion, and/or some minced fresh spring herbs (basil, sorrel, mint, etc.) Delicious hot or cold.