Prep 15 mins
Cook 15 mins
The flavor of ramps is similar to onions with a touch of garlic, 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. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate.
- 6 medium potatoes, peeled and diced
- 2 onions, peeled and chopped
- 3 cups water
- 1 cup cooked ham, diced
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 cups milk
- 3 tablespoons flour
- 2 cups fresh ramps, cleaned and minced (both white and green parts)
- butter, for garnish
- Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
- Bring to a boil, reduce heat to medium and cook until potatoes are just done.
- Add ramps; cook five minutes more.
- Mix the flour into the milk; stir briskly to make a smooth emulsion.
- Add to soup; bring just to boiling point.
- Serve hot with a small pat of butter in each bowl to garnish.
Molly53....should be called the ramp queen! I am not much of a ramp eater, but my husband gets a few messes of them from friends every year. Usually we just boil them or fry them in potatoes. He ask me to find a different recipe this time. Which is where you come in. I tried your soup and he really liked it...matter of fact, said that this could be his all time favorite way to have ramps. I followed your recipe to the letter, except I added 1 1/2 T. of ham base. Which gave it a little extra ham flavor. Other than that...you nailed it on the head. Thanks for submitting your variety of recipes for ramps. Next time I will leave some of the tops on, they had already been cleaned and removed this time. TeresaL