Ramps belong to the same family as onions and garlic, and they look like miniature leeks. These pungent greens have a short spring season, so take advantage of them in a delicious soup. This recipe also features tender asparagus. The cooked veggies are pureed with chicken stock, yogurt, and fragrant spices. Top this velvety soup with a few sautéed asparagus tips, leeks, and mint. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Creamy Asparagus Soup With Ramps Creamy Asparagus Soup With Ramps Recipe | RecipeSavants.com PT35M Serves 6 Ingredients: 2 Pounds Asparagus Stalks 1.25 Teaspoon Kosher Salt 6 Cups Cold Water 1 Pound Ramps 2 Tablespoons Unsalted Butter 0.25 Teaspoon Freshly Ground Black Pepper 2 Cups Chicken Stock 1 Cup Greek Yogurt 0.33 Cup Extra-Virgin Olive Oil 1 Small Lemon 1 Small Bunch Fresh Mint Leaves In a large saucepan over medium-high heat, add water & 1 teaspoon salt and bring to a boil. Blanch the asparagus stalks & tips for about 1 minute and transfer to an ice bath. Pat dry and set aside. In a large skillet over medium-high heat, heat 1 teaspoon butter and saute ramps with remaining salt & pepper until tender and lightly browned, about 5 minutes. Remove from heat & set aside. In the bowl of a food processor on high speed, combine asparagus stalks, ramps, yogurt, & stock and blend until smooth. While motor is running, slowly add olive oil until well combined. Use a fine-mesh strainer to strain out any lumps. Transfer mixture to a medium saucepan over medium-low heat and simmer & stir until heated through, about 5-7 minutes. Stir in lemon juice and remove from heat. Set aside. In a large skillet, melt remaining butter and saute the asparagus tips until lightly browned, about 3-5 minutes. Divide soup into serving bowls evenly and top with asparagus tips and a sprinkle of mint. Drizzle with extra oil before serving, if desired.

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