Escargot, Morels & Ramps Soup

Several soupyears ago, Ellen and I had escargot and morel soup at a restaurant in Indianapolis – can’t remember the name of the establishment. Since then, I’ve been searching for a recipe. I seemed to remember it being the consistency of oyster stew, but all I found were cream soup recipes. Maybe that’s what we had.

So, this weekend I took the base for a cream soup and added my own touches, substituting morel rehydration water for some of the chicken stock, and ramp bulbs with their lower stem for garlic & scallions, and then added ramp powder. It turned out excellent, but it’s vey rich and filling, and makes a meal in itself. I served four 8 oz. SoupRampsservings – two for supper and two for lunch the next day. Realistically, with a meal, figure six 5-ounce servings

Note: I save my dried morel stems and grind them into flakes for later use. You make ramp powder by drying leaves in a dehydrator and then grind them in a small coffee grinder I usually use someone else’s grinder, like the coffee room grinder at work :-)
I’ll make it again in the spring with fresh ramps, morel water ( from rehydrated morels) that I will freeze this winter, and then use fresh morels for the recipe.

Ingredients
2 cups chicken stock
15 dried morels, stems removed, rehydrated with 2 1/4 cups warm water for 30 min
1/4 cup white wine
1 cup whole milk
handful of ramps, chopped ( I used 8 small ones, frozen this spring, with tops removed)
ramp powder
1/4 cup flour
1/4 cup chopped parsley
1 6-oz can escargot, drained and halved (2 cans if you like)
1/4 cup onion, chopped
6 tsp butter, divided 4 & 2
sea salt and white pepper

Directions
Chop morels into pieces same size as escargot.
Combine morel water, chicken stock, onions and morels in a pot and simmer for 20 minutes.

In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth.  Remove from heat and gradually stir in the milk and cream.  Return to medium heat and cook stirring constantly, until thickened.  Season with salt and pepper.  Stir mushroom- stock into sauce.

In a small pan, heat the remaining two tablespoons butter and add escargot, ramps, parsley; sauté for 2 minutes.  Add to soup along with wine.
Adjust the “garlicness” by with garlic salt. Then add salt, pepper, and ramp powder to taste.