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Ramp and Pea Soup

To me, there is no vegetable that says Spring more than ramps. I love this Ramp and Pea soup, which can be eaten hot or cold, because it is rich and warming yet also fresh and Spring-y at the same time.

Serves 6

  • 1lb. ramps
  • 2 Vidalia onion, cut into 8 wedges
  • 4 tablespoons butter
  • 1/2 cup dry white wine
  • 6 cups vegetable or chicken stock
  • 1lb. fresh or frozen peas
  • Sea salt and freshly-ground black pepper
  • 1/2 cup grated Parmigiano-Reggiano
  • 4 tablespoons unsalted butter
  1. Thinly slice ramps, keeping green tops and bulbs separate.
  2. Melt butter in a medium pot. Saute ramp bulbs and onion until translucent. Add wine and broth and bring to a boil. Let boil for 3-4 minutes so that alcohol from the wine can boil off. Simmer 20 minutes.
  3. Add ramp greens and peas and simmer an additional 5-10 minutes. Season soup with salt and freshly-ground black pepper. Let soup cool.
  4. When soup is cool, puree in a blender until smooth. Return soup to pot and re-heat to a simmer. Add cheese and butter and serve.