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Spinach and Ramp Soup

Yield
Servings
Prep time
30 mins
Source

Description

If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic. This soup is mellow and vegetal and hued a gorgeous bright green.

Ingredients

2 Tolive oil
1 Tbutter
1 bnramps (small, washed, dried, and thinly sliced)
  salt
1 qvegetable broth (or chicken broth)
1 Tcreme fraiche (plus more if you like)
10 ozbaby spinach (washed and dried)

Instructions

In a large saucepan, melt the butter and olive oil over medium heat. Add the ramps and a pinch of salt. Cook, stirring frequently until tender and translucent. Pour in the stock and bring to a boil. Lower the heat and allow to simmer gently for 15 minutes. Remove from heat, and stir in the spinach.

In batches, purée in a blender. Take care not to fill the blender more than a third full, and keep the lid on! (If you have an immersion blender, use it instead.) The soup should be very smooth.

Pour the soup back into the saucepan and warm over low heat. Stir in the crème fraîche, and taste and adjust the seasoning if needed.

Serve warm, with an optional dollop of crème fraîche on top of each bowl.

Notes

If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic.