This soup just oozes spring. I've been totally going overboard with ramps - I made them with
duck, made them into pesto, topped them with olive oil and grilled them... I'm drinking the cool aid. Before they go out of season, I wanted at least one more try.
I went to the farmers market yesterday hoping for veggies. I'd been eating a little unhealthily this week, so I needed it. I grabbed some stinging nettles, ramps, and sunchokes all at the same stand and thought it would make a great, springy soup. It did! Very easy to make and takes about 45 minutes. It's a beautiful bright green and goes really well with a parmesan twist from
Amy's Bread (or a roll or baguette or any other bread). I can't wait to eat it again for lunch! The sunchokes thicken it up a little, the ramps give it an earthy smoothed out bite, and the nettles are super springy. It tastes great and you feel like you're being healthy. Just don't touch the nettles with your hands until after they're cooked!
Ingredients:
3 sunchokes, washed and diced
1 bunch ramps, roots removed, bulbs separated from leaves, bulbs chopped and leaves roughly chopped
1 bunch stinging nettles, rinsed and leaves separated from stems (discard stems) - USE GLOVES
4 cups chicken broth (more water to add if it needs it)
2 tbsp butter
salt and pepper
Directions:
Saute the ramp bulbs in the butter.
Add the sunchokes and lightly brown. Add the broth and cook about 20-30 minutes until sunchokes are very tender. Add more water if needed.
Add the nettles and the ramps and cook until tender, about 5 minutes.
Puree either in a food processor or with an immersion blender.
Season to taste with salt and pepper. Serve with a dollop of sour cream or butter or creme fraiche. Yum!
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