Ramps are a species of wild onion and are among the first wild plants to appear in the spring. They are a cousin of onions, leeks, scallions, and shallots, and have been said to taste like onion and garlic put together. There are many ways to enjoy ramps: raw, sautéed, roasted, grilled, and pickled. Use ramps raw or cooked in any recipe calling for scallions or leeks. Cut off any hairy roots, peel off the first layer of leaves, and rinse or wipe off any excess dirt on the bulbs. Slice the ramps thin and use fresh in salads or sauté them with scrambled eggs or fried potatoes. You can also grill or roast them—the stems, leaves, and bulbs are all edible!

Potato and Ramp Soup

Prep:20 mins

Cook:25 mins

Total:45 mins

Servings:4 to 6 servings

Ingredients

• 4 to 6 slices of bacon

• 1 bag of cleaned and chopped ramps, including the green tops

• 4 to 5 cups diced yellow potatoes

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• Salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

1. Gather the ingredients.

2. In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan, and set aside.

3. Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.

4. Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.

5. Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.

6. Stir in the heavy cream and heat thoroughly without boiling.

7. Add salt and pepper to taste.

8. For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.

9. Serve hot. Garnish with crumbled bacon and serve with crusty artisan bread and butter if desired.

Recipe Credit: Diana Rattray