Recipe by mollypaul
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.
Top Review by Teresa Fadley
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
- 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
Directions See How It's Made
- 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.