Ramp, Asparagus, and Potato Soup


You'll notice that I hardly ever create a recipe that doesn't have garlic and onions (I blame my mother for this). 

So, when I received ramps, the elusive glory-child of spring produce, in my CSA delivery for the first time, I was so excited that I woke Jim up from a nap to try them raw with me. I wanted to put them in everything! 

Ramps are a smaller, wild leek that tastes like a mix between an onion and garlic, and chefs everywhere worship them. 

If you can get your hands on them, this soup is a must for Spring! 



Ramp, Asparagus, and Potato Soup




  • 2 Large potatoes, peeled and chopped into 1/2" pieces
  • 20 Ramps, chopped, white and green parts separated (you can use 2 large leeks, if you can't find ramps)
  • 20 Small Asparagus Spears, chopped into 1" pieces
  • 1 Medium Carrot, sliced into 1/4" pieces
  • 2 Celery stalks, thinly chopped
  • 2 Garlic Cloves, smashed
  • 3/4 Cup of Dry White Wine, I used Sauvignon Blanc
  • 32 oz Veggie or Chicken Stock
  • 1 Fresh Rosemary Sprig
  • 1 Fresh Oregano Sprig
  • 1 Bay Leaf
  • 2 Tbsp Olive Oil
  • Salt and Pepper, to taste

Optional Toppings: Bacon, mircogreens, toasted pine nuts, etc.


  1. Heat olive oil in a dutch oven over med-high heat. Sautee white parts of ramps, carrots, and celery until they begin to soften - about 5 minutes. Season with salt and pepper.
  2. Add in the garlic and sautee for another minute.
  3. Add in the wine and let the alchol cook off for 30 seconds.
  4. Add in the broth, potatoes, asparagus, green part of ramps, rosemary, oregano, and bay leaf. Season with salt and pepper.
  5. Bring soup to a boil then cover and reduce to a simmer for 20 minutes.
  6. Add soup to a blender and puree until desired consistency.
  7. Top with your choice of goodies and enjoy!

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