by merrill
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6 tablespoons vegetable oil Ask a question about this ingredient
1/2 cup finely chopped onion Ask a question about this ingredient
4 large carrots, peeled and chopped Ask a question about this ingredient
1/8 teaspoon ground nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
1/2 celery stalk, chopped Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
5 large ramp bulbs, thinly sliced Ask a question about this ingredient
1 tablespoon roughly chopped fresh dill Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Warm 2 tablespoons of the oil in a large saucepan over medium-low heat. Add the onion, stir and cook until softened, about 5 minutes. Add the carrots, nutmeg and a large pinch of salt and cook for another five minutes, stirring occasionally. Then add the celery and cook for 3 more minutes.
Ask a question about this stepAdd 3 cups of water, stir and increase the heat. Bring to a boil, cover and reduce the heat so that the soup is just simmering. Cook for about 25 minutes, until the vegetables are tender. Use a food processor to partially purée half the soup with 1/2 cup of the milk, keeping some texture. Put the other half of the soup in a blender with the rest of the milk and blend until completely smooth. If you prefer, you can pass the soup through a food mill or simply mash everything up with a spoon or a potato masher—you will end up with a chunkier soup, but it will still be delicious.
Ask a question about this stepWhen you’re ready to eat, make the ramp chips. Heat the remaining 4 tablespoons oil in a small frying pan over medium-low heat and add the sliced ramps. Cook, stirring frequently, until the ramps are crispy and brown, about 3 minutes. Remove the chips with a slotted spoon and drain briefly on paper towels. Sprinkle lightly with salt.
Ask a question about this stepStir the dill into the soup and reheat gently, adding more salt if necessary and some pepper. Serve the soup in warm bowls with a sprinkling of ramp chips on top.
Ask a question about this stepI just made a version of this soup and posted it to my blog. I really liked the flavors and the texture and it was so pretty.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Merrill is a co-founder of food52.
added 2 days agoGlad you liked it! Your version looks delicious.