Blue Ridge Tomato Soup with Ramps

This is a great luncheon dish to serve on a chilly spring day. Try it with some good quality croutons and tossed greens.

Ingredients:

1/4 cup good quality extra virgin olive oil
1/2 stick butter
3 carrots, peeled and diced
3 stalks celery, rinsed, trimmed, and diced fine
1 cup ramps, rinsed, trimmed, and diced
3 quarts canned tomatoes with juice
1/2 cup finely chopped fresh flat-leaf parsley
Handful of fresh basil, chopped
Sea salt & freshly ground Black Pepper

Preparation:
Heat the olive oil and the butter in a heavy pot, such as a Dutch oven.
Add the carrots, celery, and ramps. Cook, stirring, for about 20 minutes, or until theyre very tender.
Add the tomatoes, breaking them up with the back of your spoon, and continue to cook over moderate heat for another half hour.
Stir in the parsley and the basil and season with salt and pepper. Cook a while longer to heat through.

Directions:
This is a great luncheon dish to serve on a chilly spring day. Try it with some good quality croutons and tossed greens.

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Blue Ridge Tomato Soup with Ramps

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