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.
- 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
- Thinly slice ramps, keeping green tops and bulbs separate.
- 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.
- Add ramp greens and peas and simmer an additional 5-10 minutes. Season soup with salt and freshly-ground black pepper. Let soup cool.
- 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.