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Thread: Request: Recipe on ramsons-soup

  1. #1
    Senior Member Candlejack's Avatar
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    Request: Recipe on ramsons-soup

    So, tomorrow i'm going to cook a soup of ramsons for starter, this is going to be served with a bread made over the grill. (everything will be done next to the sea, on a grill. I will prep a few things in the kitchen before though.

    First i was going with a nettle-soup but then when i was done picking the nettles with a bud,i got a big bag of ramsons, unexpectedly. Needless to say, i was happy as hell and decided to do a soup of ramson.



    Anyone here have a good recipe? I was thinking of doing a cream-soup with a base of vegetable broth. Nothing special.

    I'll serve the soup with half an egg in it.

  2. #2

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    What's a ramson?

    -AJ

  3. #3
    Quote Originally Posted by ajhuff View Post
    What's a ramson?

    -AJ
    http://en.wikipedia.org/wiki/Ramsons

  4. #4
    Senior Member Candlejack's Avatar
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    Quote Originally Posted by ajhuff View Post
    What's a ramson?

    -AJ
    A wild growing onion, tastes garlicky, but a bit milder, not as sharp with tones of chives.

    Atleast here in sweden it's the "sign of spring"

  5. #5
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    ramps here in the states
    I haven't lived the life I wanted, just the lives I needed too at the time.

  6. #6
    Senior Member Candlejack's Avatar
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    Quote Originally Posted by sachem allison View Post
    ramps here in the states
    Do you have any recipe?


    What i've been thinking. (purely improvised right now)

    A base of white wine, cream & broth

    Going to be served with bread made over the fire.



    Me & my friends part is the starter only. It's going to be done tomorrow, so it can't be any hard to get ingredients.

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    Oh ramps! Ok.

    -AJ

  8. #8
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    sachem allison's Avatar
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    Quote Originally Posted by Candlejack View Post
    Do you have any recipe?


    What i've been thinking. (purely improvised right now)

    A base of white wine, cream & broth

    Going to be served with bread made over the fire.



    Me & my friends part is the starter only. It's going to be done tomorrow, so it can't be any hard to get ingredients.
    here is one Chef taught me. Except he would grill the ramps and asparagus to give it a charred flavor and sometimes he would put some crab meat in it, ( one of my favorite soups) I made this one lighter for the cry babies out there.


    Ingredients

    2 pounds asparagus stalks, fibrous root end trimmed
    Kosher salt
    1 pound trimmed ramps, divided (see note above)
    2 tablespoons unsalted good butter
    Freshly ground black pepper
    2 cups vegetable or low-sodium chicken broth
    1 cup creme fraiche or plain yogurt
    1/4 cup extra-virgin olive oil, plus more for drizzling
    1 tablespoons juice from 1 lemon
    2 tablespoons chopped mint

    Procedures

    1

    Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

    2

    Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and creme fraiche to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

    3

    With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

    4

    Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9

    knyfeknerd's Avatar
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    Ramps are delicious. I like Son's recipe. You could try treating them like leeks for a vicysoisse- hot or cold that is. Also a chiffonade of the leaves would make a nice garnish for the top of any soup you made- even with nettles.
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  10. #10
    Senior Member Candlejack's Avatar
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    Quote Originally Posted by sachem allison View Post
    here is one Chef taught me. Except he would grill the ramps and asparagus to give it a charred flavor and sometimes he would put some crab meat in it, ( one of my favorite soups) I made this one lighter for the cry babies out there.


    Ingredients

    2 pounds asparagus stalks, fibrous root end trimmed
    Kosher salt
    1 pound trimmed ramps, divided (see note above)
    2 tablespoons unsalted good butter
    Freshly ground black pepper
    2 cups vegetable or low-sodium chicken broth
    1 cup creme fraiche or plain yogurt
    1/4 cup extra-virgin olive oil, plus more for drizzling
    1 tablespoons juice from 1 lemon
    2 tablespoons chopped mint

    Procedures

    1

    Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

    2

    Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and creme fraiche to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

    3

    With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

    4

    Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.


    That one looks good! Very good.

    I won't be able to do it tomorrow though as i lack the asparagus, but i'll try this one at home if i can buy home some ramps!


    But i will char some of the ramps to get the smokey flavour!


    Thanks alot!

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