Cream of Ramps Wild Leeks Soup
Cream of Ramps Wild Leeks Soup is a springtime culinary delight that transforms the vibrant, garlicky flavors of fresh ramps (wild leeks) into a silky, savory masterpiece. This creamy soup combines sautéed ramp bulbs, tender potatoes, and velvety heavy cream, resulting in a luscious texture that's comforting yet elegant. The addition of the delicate green ramp leaves infuses the soup with a bright, earthy freshness, while a splash of lemon juice adds the perfect zing. With its simple preparation and gourmet appeal, this soup is ideal for impressing guests or savoring as a light yet satisfying meal. Pair it with crusty bread or golden croutons for a complete experience. Perfect for early spring, this recipe is a celebration of seasonal flavors and rustic comfort.
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Recipe Information
Ingredients
- 1 bunch (about 8-10 ramps) ramps (wild leeks)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 3 tablespoons butter
- 2 medium potatoes (russet or Yukon gold), peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- optional crusty bread or croutons (optional, for serving)
Instructions
Clean the ramps thoroughly by rinsing under cold water to remove dirt. Separate the white bulbs from the green leaves. Roughly chop the bulbs and set aside the greens for later.
Peel and dice the onion and garlic cloves finely. Also, peel and dice the potatoes into small chunks for a quicker cook time.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and ramp bulbs, and sauté for 3-5 minutes until they soften and become fragrant.
Add the garlic and cook for another minute, stirring to prevent burning.
Stir in the diced potatoes, chicken or vegetable stock, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
Meanwhile, roughly chop the ramp greens and set aside.
Once the potatoes are tender, add the chopped ramp greens to the soup. Simmer for another 2-3 minutes until the greens are wilted but still vibrant.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and serve hot with optional crusty bread or croutons on the side.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
