I had such high hopes for those ramps purchased over a week ago at the farmer’s market. Recipes flying in and out of my head and imagining what the selection will be. And then they sat waiting for me in the vegetable drawer. Ramps are part of the onion family but although they look like scallions, are much stronger and won’t make you cry.
Taking inventory, I discovered carrots, celery and more onion relatives…half of a red, a bunch of wilted scallions, one shallot. Onions, carrots and celery make up a mirepoix. Three aromatic ingredients used in starting a base for soup.
Still, the ramps were searching for a place to be.
Pairing the sweetness of the carrots, the strength of the onion a hint of nutmeg and some fresh thyme, topped off with crispy ramps and cruotons was the way to go. Food 52 inspired this dish.
6 tablespoons canola oil divided; using 3 tablespoons for soup
5 carrots, peeled and chopped
1/2 onion, chopped
9 scallions, thinly sliced
1 celery stalk, chopped
1/8 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves, chopped
1 tablespoon salt
4 cups water
1 cup milk
freshly ground pepper
14 large ramp bulbs, thinly sliced
croutons for garnish
Heat oil in a saucepan over medium heat. Add the carrots, onion, scallions, shallot, celery, nutmeg, thyme and salt to the saucepan and sweat for 5 minutes.
Add 4 cups of water and bring to a boil. Reduce the heat and simmer for about 15 minutes until the vegetables are tender. Use an immersion blender to purée the soup and add 1 cup of milk.
Heat the remaining 3 tablespoons of oil in a small frying pan over medium heat. Add the sliced ramps, stir until the ramps are crispy and brown, about 3 minutes. Remove ramps and drain on paper towels. Garnish with ramps and croutons. Serve.