Post by Okwes on Nov 27, 2006 12:03:41 GMT -5
While Ramps are not in season now, hopefully you will have some stored away in the freezer somewhere. Min
Ramp Soup
1 pound beef sirloin or venison, buffalo, etc., cut into bite sized pieces
2 tablespoons oil
20 ramps, cleaned, trimmed and diced
5 stalks celery, cleaned trimmed, and chopped
3 carrots, washed, peeled and chopped
1 pound potatoes, peeled and chopped
20 more ramps, cleaned, trimmed and diced
2 tablespoons butter
salt and pepper to taste
sour cream, room temperature
Brown the sirloin in the oil using a large skillet over medium high heat. Cook just until well browned on the outside. Add the browned meat to 2 quarts of salted water, skimming off any fat or scum that may accumulate.
Add the 20 ramps, the celery, carrots, and potatoes. Simmer for about three hours.
Saut� the remaining 20 ramps in butter for about 10 minutes, or until they're wilted and cooked through.
Remove one cup of the broth from the soup and pour it into the skillet with the ramps. Add the salt and pepper and continue cooking for about 15 minutes at a low simmer.
Remove the meat from the broth. Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor.
Reheat and serve piping hot.
Top with sour cream if desired.
Ramp Soup
1 pound beef sirloin or venison, buffalo, etc., cut into bite sized pieces
2 tablespoons oil
20 ramps, cleaned, trimmed and diced
5 stalks celery, cleaned trimmed, and chopped
3 carrots, washed, peeled and chopped
1 pound potatoes, peeled and chopped
20 more ramps, cleaned, trimmed and diced
2 tablespoons butter
salt and pepper to taste
sour cream, room temperature
Brown the sirloin in the oil using a large skillet over medium high heat. Cook just until well browned on the outside. Add the browned meat to 2 quarts of salted water, skimming off any fat or scum that may accumulate.
Add the 20 ramps, the celery, carrots, and potatoes. Simmer for about three hours.
Saut� the remaining 20 ramps in butter for about 10 minutes, or until they're wilted and cooked through.
Remove one cup of the broth from the soup and pour it into the skillet with the ramps. Add the salt and pepper and continue cooking for about 15 minutes at a low simmer.
Remove the meat from the broth. Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor.
Reheat and serve piping hot.
Top with sour cream if desired.