Here are the ingredients from the original recipe:
- 4 cups low-sodium chicken stock
- 1/2 cup hulled barley, rinsed
- 1/2 pound ramps, whites and greens separated and sliced
- 1 stalk celery, thinly sliced
- Coarse salt and ground black pepper
And here is what I used instead:
- 2 cups vegetable broth and 2 cups whey (from my recent ricotta trial!)
- 3/4 cups hulled barley, rinsed
- 15 ramps, whites and greens separated and sliced
- Salt & Black pepper
- 15 Oz. kidney beans
I thought this recipe would be better with the addition of some protein (the beans), I excluded a vegetable that is not in season (the celery), and I was excited to try my whey as a stock in addition to some vegetable stock! I also added some additional barley, but you might want to add even more if you give this recipe a go.
- First add the broth, barley, and the ramp whites to a stock pot. Bring to a boil and simmer 45 minutes.
- After the simmering, add the greens and take half of the mixture and puree it in a blender to make it creamier.
- Return the mix back to the pot, add the beans, and cook until everything is warmed.
I’m not sure why my version doesn’t seem nearly as green & creamy as the photo used by the magazine. Maybe this is because I didn’t use my good blender (too much clean-up to make soup!), or because I didn’t use enough ramp greens (some were yellowing as the season ends…), or maybe they were cheaters and used food coloring!
Either way, the meal was tasty & (mostly) local, but would have been better if I had found time to bake bread to go with it! Next time…
Also on ‘these light footsteps’:
- Ramp + Oregano Pesto. Mmm.
- Spring Foraging
- Wandering on the Last Day of March: Impermanence and Wild Ramps