Creamy Ramp & Barley Soup

This is a really simple and easy dish if you’ve got some fresh (or frozen) ramps. The pureeing of the barley gives a thick, ceamy texture without adding any dairy products. I have made it with ramps that were vacuum sealed and frozen for two years. Ramps freeze great!!

Creamy Ramp & Barley Soup

4 cups low-sodium chicken stock & 3 cups water
½ cup hulled barley, rinsed
½ lb ramps (about 12), whites and greens separated and sliced
1 stalk celery, thinly sliced
Coarse salt and ground pepper to taste

  1. In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to boil. Reduce heat and simmer until barley is tender, about 45 minutes.
  2. Stir in ramp greens.
  3. Transfer half of soup (barley and ramps) to blender and puree until smooth. Return to pot, stir to combine and season with salt and pepper.

Note: Not as strong as one might think using a dozen ramps. Keeps well in frig for another day also.

From: Whole Living, May 2012