Wild Ramp Soup

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.