Prep 15 mins
Cook 45 mins
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.
- 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)
- 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.
Made this soup for lunch today with ramps we picked yesterday afternoon. The soup was tasty and was not difficult to make. DH used the immersion blender at the end to help make it less chunky and more smooth. The taste of the ramps in the soup is subtle, despite the fact that it is the main ingredient. We would have liked the the ramp flavor to be a little more pronounced. All and all this was a nice Spring soup. Thanks!