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!
