Cream of Ramps (Wild Leeks) Soup

Recipe by Molly53
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups ramps, bulbs halved lengthwise
  • 1
    cup ramps, leaves chopped
  • 14
    cup butter
  • 3
    tablespoons flour
  • 2
    egg yolks
  • 1
    cup heavy cream, divided
  • salt and pepper, to taste
  • ramps, leaves minced (for garnish)
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DIRECTIONS

  • 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.
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