If you're in New York City, you might have heard that it's ramp season. Ramps are wild leeks that come out in April and May. Some people think they're overrated, but I love them. I bought a big bunch from the farmers market and played around with some new recipes this weekend. More to come this week, but I'll start off with the super simple, slightly spicy, very refreshing cucumber soup. (If you can't get ramps, you can use garlic and/or shallots, or scallions.) There are just 6 ingredients and it takes all of 2 minutes to make.
Serves 2 as a first course
Ingredients:
1/2 a hot house cucumber, roughly chopped
2 ramps, cleaned and with the roots removed
small handful of dill
small handful of parsley
1/4 cup Greek yogurt
squeeze of lemon
Directions:
Put everything (except the lemon) into a food processor and puree until very smooth.
Season to taste with salt and lemon and thin out with a little water to your desired consistency. Ideally, let it chill in the fridge for a few hours before you serve it to let the flavors meld together.
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