Spring Ramp Radish Spinach Soup Recipes

SPRING RAMP, RADISH & SPINACH SOUP

Steps:

• Divide ramps between greens and stem. Reserve the greens; chop the stems. Trim the ends off the radishes and slice in half.
• Snap off the woody ends of the asparagus. Peel the bottom two thirds of each spear, then chop in pieces.
• In a medium pot, heat the olive oil over high heat. Add the ramp stems and the radishes. Cook for 2-3 minutes, stirring occasionally.
• Pour in the vegetable stock; add the ginger root and bring the soup to a simmer. Reduce heat to medium low and simmer the soup for 10 minutes.
• Add the ramp greens and the spinach to the pot. Stir and cook for another 2 minutes.
• Transfer the soup to a high-powered blender and liquify. Blend it long enough so there are no fibres remaining.
• Pour in the rice vinegar and salt. Blend again and taste the soup. Sprinkle in additional salt to taste if desired. Pour soup back into the pot and keep on low until ready to serve.
• Ladle into bowls and garnish with fresh mint.

SPINACH AND VEGETABLE SOUP WITH RADISHES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
• Place carrots and cabbage into a separate pot with water to cover.
• Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.
• Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.

SPINACH AND RADISH SOUP

Steps:

• In a large soup kettle, bring broth to a boil.
• Stir in ginger, sugar, pepper and vinegar.
• Stir in scallions.
• Stir in radishes and spinach.
• Return to almost a boil and cook about 5 minutes.
• Stir in shrimps.
• Simmer for five minutes more.
• Remove from heat and let stand for 5-6 minutes.

RAMP SOUP

Steps:

• Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.
• Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.
• Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.