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 4 Ingredients: 0.5 Cups Cold Water 0.5 Teaspoon Kosher Salt 0.89 Tablespoons Unsalted Butter 0.44 Pound Ramps 0.89 Pounds Asparagus Stalks 0.44 Cup Greek Yogurt 0.89 Cups Chicken Stock 0.44 Small Lemon 0.08 Teaspoon Freshly Ground Black Pepper 0.44 Small Bunch Fresh Mint Leaves 0.5 Cup Extra-Virgin Olive Oil 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 the 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 sauté 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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