Cream Of Ramps (Wild Leeks) Soup

1. 1

   Melt butter in large saucepan over medium low heat.

2. 2

   Saute ramps bulbs and chopped leaves.

3. 3

   When tender, stir in flour, mixing well. Slowly whisk in broth; simmer 30 minutes, stirring occasionally.

4. 4

   Beat egg yolks and 2/3 cup cream together until blended; blend mixture into soup a little at a time.

5. 5

   When completely blended into soup, raise heat and bring to a near boil.

6. 6

   Stir until thickened.

7. 7

   Salt and pepper to taste.

8. 8

   Whip remaining 1/3 cup cream; top each serving with a generous spoonful then garnish with minced wild leek leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.