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Ramps (Wild Leeks) Soup

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“The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
  2. Bring to a boil, reduce heat to medium and cook until potatoes are just done.
  3. Add ramps; cook five minutes more.
  4. Mix the flour into the milk; stir briskly to make a smooth emulsion.
  5. Add to soup; bring just to boiling point.
  6. Serve hot with a small pat of butter in each bowl to garnish.

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