By: Market Chef Jenny Breen
Serves 6 to 8.
In the Midwest, if you blink in early spring, ramp season has passed. When you come upon them at your farmers market or co-op, bring them home and herald in spring with this soup. Other tender early spring greens are brought together here and used in the creamy base to support the sweet and tangy caramelized ramps.
- 6 Tablespoons olive oil, divided
- 6 Tablespoons maple syrup, divided
- 3 Tablespoons balsamic vinegar
- 4 cups ramps, divided, cleaned and chopped roughly
- 4 cloves garlic, minced
- 4 cups stock or water
- 6 cups milk (substitute rice milk if dairy-free)
- 1 teaspoon salt
- 1 teaspoon pepper
To caramelize ramps:
In a large skillet, heat 3 Tablespoons oil over medium heat, add 2 cups ramps and turn down to simmer. Add 3 Tablespoons maple syrup and balsamic vinegar and allow to simmer over low heat for about 30 minutes until thick and caramel like. Remove from heat when all liquid is absorbed and ramps are creamy and tender.
Heat 3 Tablespoons olive oil and sauté remaining 2 cups ramps and garlic. After 3 minutes, add 3 Tablespoons maple syrup and greens, and sauté quickly, then add soup stock or water. When greens are very soft, add milk, salt and pepper. If using an immersion blender, place into soup pot and puree until very creamy and green. Otherwise, remove from heat and puree in small batches in food processor. Be sure to use both greens and liquid in each batch so it does not spill out the bottom. Return to pot and heat through. Garnish with generous helping of caramelized ramps.