Ramp Soup
- 1 pound stewing beef
- 20 each ramps
- 5 Stalks celery
- 3 each carrots
- 1 Pound potatoes
- 20 each ramps
- 2 tablespoons butter
- 1 x salt and black pepper to taste
- Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water, skimming off any scum that may form.
- Then dice and add 18 to 20 ramps, the celery stalks, carrots, and the pound of potatoes to the mixture, and simmer for 2 to 3 hours.
- Afterwards, fry another 18 to 20 ramps in butter for about 10 minutes or until thoroughly cooked.
- To these add one large cup of soup, salt and pepper to taste, and simmer for 10 to 15 minutes.
- Extract the meat (seerve separately), combine both mixtures, press through a colander, stir, and reheat.
- Ramps can be canned or frozen for winter use.
stewing beef, ramps, stalks celery, carrots, potatoes, ramps, butter, salt
Taken from recipeland.com/recipe/v/ramp-soup-40152 (may not work)