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.
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Units: US | Metric
- 1Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
- 2Bring to a boil, reduce heat to medium and cook until potatoes are just done.
- 3Add ramps; cook five minutes more.
- 4Mix the flour into the milk; stir briskly to make a smooth emulsion.
- 5Add to soup; bring just to boiling point.
- 6Serve hot with a small pat of butter in each bowl to garnish.
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Nutritional Facts for Ramps (Wild Leeks) Soup
Serving Size: 1 (478 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 306.8
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 3.3 g
- Cholesterol 32.5 mg
- Sodium 846.4 mg
- Total Carbohydrate 47.5 g
- Dietary Fiber 5.4 g
- Sugars 3.2 g
- Protein 13.8 g
The following items or measurements are not included: