Ramps belong to the same family as onions and garlic, and they look like miniature leeks. These pungent greens have a short spring season, so take advantage of them in a delicious soup. This recipe also features tender asparagus. The cooked veggies are pureed with chicken stock, yogurt, and fragrant spices. Top this velvety soup with a few sautéed asparagus tips, leeks, and mint. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Creamy Asparagus Soup With Ramps Creamy Asparagus Soup With Ramps Recipe | CHEFBear.net PT35M Serves 4 1/2 Cups Cold Water 1/2 Teaspoon Kosher Salt 57/64 Tablespoons Unsalted Butter 7/16 Pound Ramps 57/64 Pounds Asparagus Stalks 7/16 Cup Greek Yogurt 57/64 Cups Chicken Stock 7/16 Small Lemon 5/64 Teaspoon Freshly Ground Black Pepper 7/16 Small Bunch Fresh Mint Leaves 1/2 Cup Extra-Virgin Olive Oil In a large saucepan over medium-high heat, add water & 1 teaspoon salt and bring to a boil. Blanch the asparagus stalks & tips for about 1 minute and transfer to an ice bath. Pat dry and set aside. In a large skillet over medium-high heat, heat 1 teaspoon butter and saute ramps with remaining salt & pepper until tender and lightly browned, about 5 minutes. Remove from heat & set aside. In the bowl of a food processor on high speed, combine asparagus stalks, ramps, yogurt, & stock and blend until smooth. While the motor is running, slowly add olive oil until well combined. Use a fine-mesh strainer to strain out any lumps. Transfer mixture to a medium saucepan over medium-low heat and simmer & stir until heated through, about 5-7 minutes. Stir in lemon juice and remove from heat. Set aside. In a large skillet, melt remaining butter and sauté the asparagus tips until lightly browned about 3-5 minutes. Divide soup into serving bowls evenly and top with asparagus tips and a sprinkle of mint. Drizzle with extra oil before serving, if desired.

Creamy Asparagus Soup With Ramps

Creamy Asparagus Soup With Ramps Recipe


Ramps belong to the same family as onions and garlic, and they look like miniature leeks. These pungent greens have a short spring season, so take advantage of them in a delicious soup. This recipe also features tender asparagus. The cooked veggies are pureed with chicken stock, yogurt, and fragrant spices. Top this velvety soup with a few sautéed asparagus tips, leeks, and mint.

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Recipe Information

Flavor Profile

American

Protein

Dairy,Vegetables

Category

Soups

Serves

4

Total Time

35 Minutes

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Ingredients

      • 1/2 Cups Cold Water
      • 1/2 Teaspoon Kosher Salt
      • 57/64 Tablespoons Unsalted Butter
      • 7/16 Pound Ramps (Trimmed)
      • 57/64 Pounds Asparagus Stalks (Trimmed, Reserve Tops)
      • 7/16 Cup Greek Yogurt
      • 57/64 Cups Chicken Stock
      • 7/16 Small Lemon (Juiced)
      • 5/64 Teaspoon Freshly Ground Black Pepper
      • 7/16 Small Bunch Fresh Mint Leaves (Minced)
      • 1/2 Cup Extra-Virgin Olive Oil

Directions

  1. In a large saucepan over medium-high heat, add water & 1 teaspoon salt and bring to a boil. Blanch the asparagus stalks & tips for about 1 minute and transfer to an ice bath. Pat dry and set aside.
  2. In a large skillet over medium-high heat, heat 1 teaspoon butter and saute ramps with remaining salt & pepper until tender and lightly browned, about 5 minutes. Remove from heat & set aside.
  3. In the bowl of a food processor on high speed, combine asparagus stalks, ramps, yogurt, & stock and blend until smooth. While the motor is running, slowly add olive oil until well combined. Use a fine-mesh strainer to strain out any lumps.
  4. Transfer mixture to a medium saucepan over medium-low heat and simmer & stir until heated through, about 5-7 minutes. Stir in lemon juice and remove from heat. Set aside.
  5. In a large skillet, melt remaining butter and sauté the asparagus tips until lightly browned about 3-5 minutes.
  6. Divide soup into serving bowls evenly and top with asparagus tips and a sprinkle of mint. Drizzle with extra oil before serving, if desired.



Nutrition & Cost Facts

Calories

268.0 kcal

Carbs

22.0 g

Fat

16.0 g

Protein

9.0 g

Cost Per Serving

$4.21

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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