Ramp and Watercress Soup with Yogurt
from Sweet Paul Magazine
Ingredients:
- 2 tablespoons butter
- 3 leeks, thinly sliced
- 1 cup ramps, thinly sliced
- 1 cup water
- 1 cup chicken stock
- 1 cup milk
- 1 large potato, peeled and cut into cubes
- salt
- pepper
- 1 bunch watercress, washed good
- 1 tablespoon grated parmesan
- 1 cup plain yogurt
Directions:
- Melt the butter in a large saucepan. Add leeks and ramps and sauté until tender, this takes 8-10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and parmesan, cook 3 more minutes.
- Transfer to a blender and pure into a smooth soup. Season with salt and pepper. Serve the soup in large glasses. Fill the glasses 1/3 full, then a layer of yogurt. Fill up with the rest of the soup. Serves 6.
Try the following easy ways to use ramps in your spring meals. The tart is great on its own with a salad, the compound butter can be used on bread or on meat or fish, and the pesto can grace pasta, rice, or a nice crostini. Ramp it up!
