Ramps are wild onions, sometimes called wild leeks or wild garlic, with a mild garlic taste and very
woodsy aroma. Both the buds and leaves are edible. They are only in season from April to early June
and can be stored for up to a week in your fridge, wrapped in some damp paper towels. For longer
storage, coarsely chop the stalks and freeze. You can also air-dry the leaves and use as a spice.
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Ramps and Watercress
Soup with Yogurt
This mild and creamy soup is
such a great appetizer.
Serves 6
2 tablespoons butter
3 leeks, thinly sliced
10 ramps, thinly sliced
1 cup water
1 cup chicken stock
1 cup milk
1 large potato, peeled and
cut into cubes
Salt and pepper, to taste
1 bunch watercress, washed
1 tablespoon grated Parmesan
cheese
1 cup plain yogurt
Melt butter in a large saucepan.
Add leeks and ramps and sauté
until tender, approx. 8 to 10 minutes.
Add water, stock, milk and potato.
Bring to a boil and let the soup
simmer on medium heat for
about 10 minutes.
Add watercress and Parmesan;
cook 3 more minutes.
Transfer to a blender and purée
until smooth.
Season with salt and pepper.
Spoon the soup into serving glasses
(about 1/3 full); add a layer of yogurt.
Fill glass with the rest of the soup.
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Sweet Paul . SPring 2010 | 25
