Ramp Soup

1. 1

   Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water, skimming off any scum that may form.

2. 2

   Then dice and add 18 to 20 ramps, the celery stalks, carrots, and the pound of potatoes to the mixture, and simmer for 2 to 3 hours.

3. 3

   Afterwards, fry another 18 to 20 ramps in butter for about 10 minutes or until thoroughly cooked.

4. 4

   To these add one large cup of soup, salt and pepper to taste, and simmer for 10 to 15 minutes.

5. 5

   Extract the meat (seerve separately), combine both mixtures, press through a colander, stir, and reheat.

6. 6

   Ramps can be canned or frozen for winter use.

* Per serving · 4 servings · Values may vary.

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