Locals of West Virginia know that when spring time arrives so do mountain onions, or ramps as many of you may call them. These notoriously pungent greens are indigenous to West Virginia and can be found growing on the moist, shady floors of Appalachian forests, or along river beds in late March and through April. The plants have smooth, broad, light green leaves that fade into a deep purple on the lower stem before ending in a white bulb that is tightly rooted just beneath the ground.
All parts of wild ramps are edible, and while they’re most traditionally served fried in bacon with eggs and/or potatoes and served with pinto beans and cornbread, ramps can be used in almost any recipe that calls for leeks, onions or garlic.
With this week’s chilly temperatures, I thought this delicious soup would be a great recipe to share. My husband says it is comfort food found only in the kitchens of West Virginia women. Enjoy!
Grilled Ramp Soup
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 quarts chicken broth
2 cups heavy cream
2 tablespoons olive oil
Emeril’s Original Essence
4 bunches fresh ramps, trimmed and large leaves removed
For Garnish:
4 grilled ramps
1 tablespoon chopped parsley
Crusty bread
- Combine the vegetable oil and the flour in a large, heavy pot or Dutch oven over medium heat. Cook, stirring constantly, to make a blond roux, 5 to 6 minutes. Whisk in the stock and the cream. Bring to a boil and then reduce the heat to medium-low.
- Lightly grill 6 of the ramps. Cut the remaining ramps into 1-inch pieces. Add the chopped ramps to the soup, season with salt and pepper, and simmer for about 40 minutes. Remove from the heat and using a hand-held blender, puree the soup until smooth.
- Ladle the soup into shallow bowls, garnish with the grilled ramps and the parsley. Serve with crusty bread.
