It’s that time of year where everyone goes crazy over ramps. I tend to like them best in pastas and risottos or with eggs, but I decided to try them in this soup. It’s the perfect spring soup, which I like to leave a little chunky by using my immersion blender. If you can’t get ramps, leave them out or substitute some garlic or onion. Either way, enjoy a little bit of spring!
In other news, it’s my birthday and we’re going to Puglia next week! Get ready for some new Italy-inspired recipes!
Asparagus, Ramp and Leek Soup
1 bunch asparagus, cut into 1 inch pieces
6 ramps, chopped
3 leeks, washed well and chopped
2 cups chicken stock (I use homemade, but feel free to use your favorite or substitute vegetable stock for a vegetarian version)
1 cup white wine
1 teaspoon minced chives
salt and pepper to taste
squeeze of lemon and drizzle of olive oil (optional)
Combine the asparagus, leeks, and ramps in a pan with a couple tablespoons of olive oil or butter and season with salt and pepper. Saute until softened, about 2 minutes. Add the wine and stock and simmer on low for about 10 minutes. Off the heat, carefully blend with an immersion blender. Add the chives and serve. Add a squeeze of lemon and a drizzle of olive oil if you would like.