54 culturecheesemag.com I N N OVAT I O N 202 3
R E C I P E S
recipes
In Season PAG E 11
Quick Asparagus, Pea,
and Ramp Soup
This soup comes together in literally
minutes and its bright green color is
reminiscent of all things spring. If you
don't have access to ramps, you can
easily substitute with the white parts
of fresh leeks. To add some protein
and make this soup a heartier meal,
top each serving with a poached egg.
Serve any version with crusty bread to
mop every drop from the bowl.
Serves 4
1 pound asparagus, blanched
1 tablespoon butter
1 tablespoon olive oil, plus more
for serving
½ cup chopped ramps, white and
pink parts only
4 cups vegetable or chicken stock
2 teaspoons chopped fresh
thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups fresh peas, blanched
(thawed frozen peas may
be substituted)
3 tablespoons chopped flat-leaf
parsley, plus more for garnish
1 tablespoon chopped mint
Cut the very tips (about a half-
inch) of the spears and reserve
them for a garnish. Chop the
remainder of the asparagus into
1-inch pieces.
Melt butter and olive oil in a
large saucepan over medium-low
heat. Add ramps and cook gently
until they become translucent,
about 3 to 4 minutes. Add stock,
thyme, salt, and pepper; bring
to a simmer. Add peas and
chopped asparagus, cover, and
simmer for 2 minutes. Transfer
mixture plus parsley into a
blender and blend until smooth.
Taste and adjust for seasoning.
Divide soup among 4 warm
bowls. Drizzle with olive oil and
sprinkle with mint, parsley, and
reserved asparagus tips.
PHOTO:
nadianb/Adobe
Stock
