I love unique spring vegetables—it's the reason why I write about such things like ramps and fiddleheads so much. For me there's nothing better than combining my favorites in one recipe to celebrate the spring season. Ramps on their own would make a particularly good soup. But looking for a contrasting flavor to pair it with, I thought of sorrel. With its tart and citrusy flavor, the leafy green is a perfect foil for pungent and oniony ramps.
This season the weather hasn't really brought us much of a warm spring just yet. Instead we've gotten endless chilly days, but luckily those days present us with the perfect opportunity to eat spring soups. Rich flavored, creamy soups are the best way to soothe and satisfy when you need uplift on a cold day. And say if suddenly the weather turns for the better, these types of soups are also great chilled on a warm day.
This recipe uses the whole ramp, including the white bulbs, which get slowly sautéed. The ramp greens are wilted with the sorrel leaves (don't be alarmed when the sorrel turns brown as it cooks because that's just how it goes). Once it's cooked, purée with cream and serve for s delicious starter to dinner. Just one tip: A spoonful of sugar helps tame the tartness of sorrel.
Ramp and Sorrel Soup
3 tablespoons olive oil, plus more for serving
1 large bunch ramps, white bulbs chopped
6 cups sorrel leaves
1 small potato, diced
4 cups chicken stock
1 cup heavy cream, plus more for serving
fine sea salt
freshly ground black pepper
1 tablespoon sugar
Warm olive oil in a small pot set over medium heat. Add ramp whites and sauté until very soft, about 10 minutes. Add ramp greens and sorrel leaves and sauté until wilted, about 5 minutes. Pour in broth and add potato. Cook until potatoes are tender, about 10 minutes. Using an immersion blender, purée soup until silky smooth. Stir in heavy cream and season with salt, pepper, and sugar. Divide among bowls and drizzle with olive oil and cream, and top with freshly ground black pepper. Yield: 4 servings.