Ramps Wild Leeks Soup
Creamy, comforting, and packed with vibrant spring flavors, Ramps Wild Leeks Soup is a celebration of seasonal produce at its finest. Featuring ramps—those elusive and fragrant wild leeks—blended with tender russet potatoes, sweet yellow onion, and rich heavy cream, this soup delivers a silky texture and earthy depth in every spoonful. The subtle garlic undertones and fresh parsley garnish elevate the dish, making it as aromatic as it is delicious. Perfect for showcasing the fleeting ramp season, this quick and easy recipe comes together in just 45 minutes and is an ideal choice for a light lunch or an elegant starter. With key ingredients like ramps and vegetable stock, this soup is a wonderful way to embrace farm-to-table freshness while thrilling your taste buds.
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Recipe Information
Ingredients
- 8 ounces ramps (wild leeks)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the ramps thoroughly to remove any dirt. Trim the root ends and separate the white bulbs from the green leaves. Chop the white bulbs and roughly slice the green leaves; set aside.
In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic and chopped ramp bulbs, cooking for another 2 minutes until fragrant.
Add the diced potatoes to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are fork-tender.
Stir in the sliced ramp leaves and cook for an additional 2 minutes, just until wilted.
Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth and creamy.
Return the soup to the pot over low heat. Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 26.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4734 mg | 101% | |
*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.
