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Ramp & Watercress Soup

Ramp & Watercress Soup
Serves: 6


2 tablespoons butter
3 leeks, thinly sliced
15 ramps, thinly sliced
1 cup water
1 cup chicken stock
1 cup milk
1 large potato, peeled and cut into cubes
1 bunch watercress, washed good
1 tablespoon grated parmesan
1 cup  plain yogurt


Melt the butter in a large saucepan.
Add leeks and ramps and sauté until tender, this takes 8-10 minutes.
Add water, stock, milk and potato.
Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
Add watercress and parmesan, cook 3 more minutes.
Transfer to a blender and pure into a smooth soup.
Season with salt and pepper.
Serve the soup in large glasses.
Fill the glasses 1/3 full, then a layer of yogurt.
Fill up with the rest of the soup.

{Photo Credit: Ellen Silverman}

Sweet Paul

Recipe Source:

Sweet Paul

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