The return of foods so brightly colored just lifts my spirit, a departure from all the things roasted that we embrace during winter. Laura combines two perennial favorites in this creamy soup, seemingly perfect for a rainy day and the smell of spring hitting the ground.
- 2 tsp grapeseed oil
- 12 ramps/wild leeks, cleaned + chopped, white bulbs + greens divided
- 1 medium waxy potato, peeled + 1/2 inch dice
- 1 bunch of asparagus, trimmed and cut into 1-2 inch lengths
- 1/2 tsp ground cayenne pepper
- heavy splash of dry white wine
- salt + pepper
- 4-5 cups vegetable stock/asparagus stock
juice of 1 lime
- Kale chips (kale tossed in oil, salt + pepper and baked in a single layer at 400 degrees F for about 10 minutes or until crisp)
- cooked quinoa
- Diced avocado
- Extra virgin olive oil
- Fresh pepper
- Chopped chives/chive blossoms
- Edible flowers (very optional)
1. Heat the grapeseed oil in a large soup pot over medium heat. Add the chopped white ramp bulbs to the pot. Stir them around and cook them until slightly softened.
- Add the diced potato, asparagus and cayenne. Saute the vegetables for a minute or so.
- Add the white wine, let the alcohol burn off a bit and stir the vegetables some more. Season everything with salt and pepper. Keep cooking the vegetables until the asparagus is bright, bright green.
- Add the vegetable stock to the pot (enough to cover by an inch or so) and bring to a boil.
- Add the chopped ramp greens and stir. Simmer the soup until the potatoes are just tender, about 10 minutes or so. Remove from the heat.
- Carefully blend the soup in batches in your blender to puree.
- Add the lime juice to the pureed soup and stir to combine. Taste the soup for seasoning and adjust if necessary. To serve, bring the pureed soup to a boil and serve with any garnishes you like and slices of the hearty bread.
Note: Simmer your vegetable stock with a few chopped up pieces of asparagus to really amp up the sweet asparagus flavour. Inevitably a few spears go off/wilt-y in a bunch, just chop those up and toss them in with the stock until they’ve gone a little past the bright green stage.
Credit: Laura Wright, The First Mess.