Ramp and Asparagus Soup
Food Trend: RAMPS!!! Ramps are early spring onions that are only available for 4 weeks starting in the end of April through the end of may. Their non-wilting leaves are similar to Leeks, and their stems are like a scallion. But the taste…it’s garlicky and oniony and my favorite spring produce.
Inspiration: During ramp season, I pretty much use them in some capacity for every meal I cook. (Plus I pickle the stems so I can enjoy them months after their season has ended). I usually use ramps as a sauce, marinade or vinaigrette, but this year, I wanted to make a soup!
Adaptation: If you are familiar with my cooking, specially my soups, I don’t use butter or cream, and I like my soups to be guilt free, and deceivingly healthy! So while most ramp soups use potato or cream to thicken the base, I used Asparagus to balance the flavor and low fat coconut milk to sweeten it up.
Note: There are no prep photos because this soup recipe is THAT easy! Also, if you don’t have a Vitamix, any blender or immersion blender will work.
Ramp Soup with Asparagus and Garlic Crouton
Rich in flavor but low in calorie soup. The strong Ramp flavor is balanced with Asparagus and Coconut Milk, and the Garlic Crouton adds texture.
1.5 pounds Asparagus
1.5 pounds Ramps - or 2 large bunches
4 cups chicken or vegetable stock
1 can light coconut milk
4 tbsp apple cider vinegar
2 + tbsp salt or more to taste
1/2 cup evoo + more for garnish
1 loaf day old bread
1-2 garlic cloves
Blanch asparagus in boiling water for 2 minutes, then transfer immediately into an ice bath to cool. Cut off asparagus tips and reserve for garnish. Add cooled asparagus ends to jar of blender
Saute Ramps (leaves and stems separated) in 2 tbsp evoo about 4 minutes until fragrant, but not browned. Add all ramps directly to blender.
Add stock and coconut milk into the jar then blend together on high until smooth. Low the speed then slowly add in about 1/2 cup olive oil and 2 tbsp salt. Transfer to a sauce pot on medium heat. Add 2 tbsp of apple cider vinegar and heat until you reach your desired temperature, about 15 minutes. Keep tasting, before you serve, add remaining 2 tbsp of vinegar and more salt.
Cut equal size slices per portion
Mince garlic and spread over bread with salt and olive oil
Toast to your preference
Ladel soup into bowl, place crouton into middle of bowl, put reserved asparagus tips on the toast and generously drizzle olive oil around the soup
Note: If you don't have a blender, but you have an immersion blender, place all ingredients into your sauce pot, heat for 15 minutes, then blend.
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