Hostess With The Mostess

Ramp & Watercress Soup


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}

Ramp & Watercress Soup Sweet Paul

Recipe Source:

Sweet Paul