Asparagus and Ramp Soup With Yogurt Recipe

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J. Kenji Lopez-Alt

Note:If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.

Recipe Facts

4.5

(4)

Active:30 mins
Total:30 mins
Serves:4 to 6 servings
Makes:2 1/2 quarts

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  • 2poundsasparagus stalks, fibrous root end trimmed

  • Kosher salt

  • 1poundtrimmed ramps, divided (see note)

  • 2tablespoonsunsalted butter

  • Freshly ground black pepper

  • 2cupsvegetable orlow-sodium chicken broth

  • 1cupplain yogurt

  • 1/4cupextra-virgin olive oil, plus more for drizzling

  • 1tablespoonsjuice from 1 lemon

  • 2tablespoons choppedmint

Directions

  1. Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

  2. Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

  3. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

  4. Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

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Nutrition Facts(per serving)
215 Calories
14g Fat
17g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 215
% Daily Value*
Total Fat14g 18%
Saturated Fat 4g 21%
Cholesterol12mg 4%
Sodium295mg 13%
Total Carbohydrate17g 6%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein9g
Vitamin C 27mg 136%
Calcium 164mg 13%
Iron 3mg 15%
Potassium 711mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)