Ramp Soup
Yield
2 servingsPrep
30 minCook
3 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
stewing beef
|
|
| 20 | each |
ramps
|
* |
| 5 | Stalks |
celery
|
*
|
| 3 | each |
carrots
|
|
| 1 | Pound |
potatoes
|
*
|
| 20 | each |
ramps
|
* |
| 2 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
stewing beef
|
|
| 2E+1 | each |
ramps
|
* |
| 5 | Stalks |
celery
|
*
|
| 3 | each |
carrots
|
|
| 1 | Pound |
potatoes
|
*
|
| 2E+1 | each |
ramps
|
* |
| 3E+1 | ml |
butter
|
|
| 1 | 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.
