Creamy Asparagus and Ramp Soup w/ Toasted Parmesan Crisps
Yield: 6-8 servings
  • 2 tbl butter
  • 1 lb ramps, cleaned*
  • ½ cup white wine
  • 2 lb asparagus, cleaned and trimmed
  • 2-3 cups parmesan broth (veg stock or water will work as well)
  • juice of 1 lemon
  • lots of salt and pepper
  • 1 cup plain greek yogurt (optional)**
  • 4oz parmesan, coarsely grated
  1. Clean ramps thoroughly, trim off the bottom bulbs and give them a rough chop - we are blending so the size does not really matter here.
  2. Melt butter in a large, wide-rimmed, pot and add the ramps. Cook over medium heat, stirring occasionally until tender and starting to brown, about 5-7 minutes. Deglaze with the white wine and scrap up any brown bits on the bottom.
  3. Add the asparagus and 2 cups of the parmesan broth, season generously with salt and let cook until the asparagus are tender, 5-7 minutes.
  4. Working in batches, put everything into a blender or food processor. Blend until smooth, adding that last cup of broth to adjust the thickness to suit your taste.
  5. Season with salt and pepper to taste. Serve hot or cold with parmesan crisps.
For the Parmesan Crisps:
  1. Heat oven to 400˚F and line a baking sheet with parchment or a silpat. Sprinkle parmesan into cookie-sized rounds and bake until golden brown, about 5 minutes. Serve whole or break into pieces.
*if ramps are no longer available or you just cant find them, 2 leeks or an onion and a few cloves of garlic will still make for a great soup
**i sometimes feel my soup comes out a not so nice shade of green and so will add a bit of yogurt while blending to brighten it all up.
Recipe by Eat Some Wear Some at