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Ramp Soup

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Submitted by clairabelle

YIELD

2 servings

PREP

30 min

COOK

3 hrs

READY

4 hrs

Ingredients

1 453.6
POUND G STEWING BEEF
20 2E+1
EACH EACH RAMPS *
5 5
STALKS STALKS CELERY *
3 3
EACH EACH CARROTS
1 1
POUND POUND POTATOES *
20 2E+1
EACH EACH RAMPS *
2 3E+1
TABLESPOONS ML BUTTER
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

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

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.

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

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

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

Ramps can be canned or frozen for winter use.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 399 64% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 143mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 61g
Vitamin A 157% Vitamin C 5%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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