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
- 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.
- Stir in ramp greens.
- 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