Wild Ramp Soup
This soup is ideal for those rainy spring days when just going out to get the mail can make you shiver. When we first ran this recipe in our newsletter, not only did it receive favorable reviews from professional chefs, but it was also published in the Detroit News.
It makes an excellent lunch, especially when served with open face veggie sandwiches and a good red wine. Some folks like to add a dollop of sour cream on the top of each serving of soup. If you decide to try this, please make sure the
sour cream is at room temperature.
Brown the sirloin in the olive oil using a large skillet over medium high heat. Cook just until well browned on the outside. Add the browned meat to 2 quarts of salted water, skimming off any fat or scum that may accumulate.
Add the 20 ramps, the celery, carrots, and potatoes. Simmer for about three hours.
Sauté the remaining 20 ramps in butter for about 10 minutes, or until they're wilted and cooked through.
Remove one cup of the broth from the soup and pour it into the skillet with the ramps. Add the salt and pepper and continue cooking for about 15 minutes at a low simmer.
Remove the meat from the broth. Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor.
Reheat and serve piping hot. Top with sour cream if desired.