Ramps (Wild Leeks) Soup

Submitted by Molly53

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 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

1. Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
2. Bring to a boil, reduce heat to medium and cook until potatoes are just done.
3. Add ramps; cook five minutes more.
4. Mix the flour into the milk; stir briskly to make a smooth emulsion.
5. Add to soup; bring just to boiling point.
6. Serve hot with a small pat of butter in each bowl to garnish.

Reviews

[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