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Tomato Soup with Ramps

Tomato Soup with Ramps
This is a new twist on tomato soup. The wild leeks add a sharp, piquant edge to the tomatoes and the fresh basil brings in that promise of Spring and Summer! Perfect with a grilled cheese sandwich.
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

Directions:


Heat the olive oil and the butter in a heavy bottomed  pot.  Add the carrots, celery, and ramps. Cook, stirring, for about 20 minutes, or until 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.

 

Serve with croutons. 

 

 

Products suggested for this recipe:



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