spring green caramelized ramps

spring green caramelized ramps
spring green caramelized ramps

SERVES 6 TO 8

ingredients


  • CARAMELIZED RAMPS:

3 tablespoons olive oil
2 cups ramps, rinsed and
coarsely chopped (use the
entire ramp except for the very tip)
3 tablespoons maple syrup
3 tablespoons balsamic vinegar


  • SOUP:

3 tablespoons olive oil
2 bunches ramps, rinsed and
chopped (about 2 cups)
4 cloves garlic, minced
3 tablespoons maple syrup
2 bunches greens, such as
kale, collards, chard, or
spinach, stemmed, and
chopped into roughly 1-inch
pieces
4 cups vegetable stock (see
Making Stock,) or
water
6 cups milk (use rice milk for
vegan version)
1 teaspoon salt
1 teaspoon pepper

cooking instructions

Ramps are wild leeks but are tinged with pink and thinner than
the cultivated relatives you are most likely familiar with. Their
flavor is sweet with a garlicky bite—subtle and delicious. In the
Midwest, on the off chance that you flicker in late-winter, slope season has passed.
When you come upon ramps at your farmers’ market or co-op,
bring them home and welcome spring with this soup, which
brings together other tender early-spring greens in a creamy base
to support the sweet and tangy caramelized ramps.
To caramelize the ramps, heat the olive oil in a large skillet over
medium heat, add the ramps, and turn the temperature down
to low. Add the maple syrup and balsamic vinegar and simmer
over low heat for about 30 minutes, until the liquid is thick and
caramel-like. Remove the pan from the heat when all of the
liquid is absorbed and the ramps are creamy and tender. Set
these ramps aside for garnishing the soup.
To make the soup, heat the olive oil in a stockpot and sauté
the ramps and garlic. After 3 minutes, add the maple syrup and
greens, and sauté quickly. Add the stock or water. When the
greens are very soft, add the milk, salt, and pepper. If you’re
using an immersion blender, place it in the pot and puree until
the soup is very creamy and green. Otherwise, remove the pot
from the heat and puree the soup in small batches in a food
processor. Be sure to include greens and liquid in each batch
so the soup does not spill out the bottom. Return the pureed
soup to the pot and heat through. Garnish each bowl of soup
with a generous helping of caramelized ramps.
Good appetite for everyone