Ramp It Up

The Bite

Same old Chinese delivery place know your order by heart? Dust off your cookware, and up your kitchen action with fresh spring veggies from the local greenmarket. Chef Ric Orlando of Hudson Valley's New World Home Cooking restaurant cooks up this delish soup recipe using foraged ramps (aka wild leeks - one of our faves), available in greenmarkets for the next two weeks or so:

Ramp and Pea Soup with Crème Fraiche
Makes about three quarts

Soup Ingredients (local or organic whenever possible):
4 cups (2 lb) ramps, chopped about half way up (reserve green tips)
1/2 cup onion, diced
1 stick butter
1 cup white wine
12 cups veggie or chicken stock
8 cups (5 lb) peas, shucked
1 Tb fresh thyme, minced
1/4 cup fresh parsley, chopped
1 cup heavy cream (optional)
Salt and pepper to taste

Crème Fraiche Ingredients:
1 cup reserved ramp tips, 1/2 minced, 1/2 julienned
1/2 cup buttermilk
2 tsp lemon zest
1 cup sour cream
1 tsp lemon juice

In a large pot, wilt ramps and onions in butter. Do not caramelize. Add wine and simmer until reduced by half, then add stock and bring to a boil. Add peas and herbs all at once, cook for 2 minutes. Remove from heat and puree in blender until very smooth, then add heavy cream if desired. Cool rapidly by placing in fridge.

For crème fraiche: Puree minced ramp tips and buttermilk in a blender until light-green and smooth. Mix in lemon zest, sour cream, and lemon juice, and set aside. Julienne the remaining ramp tips into delicate 1-inch long strips. Serve soup hot or cold, garnished with a dollop of the ramp crème fraiche and raw ramp strips.

Wanna Try

Mountain Sweet Berry Farm stand, at the Union Square Greenmarket, East 17th St. at Broadway. Wed. and Sat., 8 a.m.-6 p.m. (212-788-7476). Ramps, $2.50/bunch.

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