Any body like to share a recepe for a good ramp and asparagus soup made with fresh froze ramps and asparagus I?

Hi Jilleen,

That sounds fantastic! You are so 'sorted-out', that I don't know why I am responding to your query. If you want or need more inspiration, check out recipes such as leek and potato soup or "potage parmentier". It's the basis of most french cream soups—easy as heck and as thick as anything.

Formula for 4 servings: 2-3 medium leeks, white parts, mostly, or equivalent of ramp, onion, or a mixture of those, sauteed in butter until soft, but not browned; add a quart or more of chicken consomme, beef stock, or bacon stock; 3 medium potatoes, (skinned, if you like) and pepper (black or white) and whatever vege(s) you want to include—asparagus, broccoli, cauli, etc, are my faves, in that order.

Cook until spuds are soft. Then mash, sieve, or throw into a food-processor / blender until smooth. Return to a clean pan, re-heat and add milk, cream, sour cream or non-dairy substitute. I make a soup like this about twice a month. We eat it hot, when first made and then refrigerate it and drink it cold, for half of our lunchtime calories for the next 2-3 days, or re-heat to have with dinner—if it lasts that long. I could live on this stuff for months at a time!

What kind of texture is the ramp going to be after it was frozen? Will it be tough? You could always use it like a flavoring instead of the actual plant to eat. Make the soup and then remove the ramps.

Otherwise, make sure it's not going to overpower the soup. Ramps are quite pungent.

I know a good asparagus recipe, not a soup though - for the grill - place rinsed stalks and put onto pam sprayed foil -sprinkle with salt and pepper, drizzle with olive oil, sprinkle fresh grated parmesan and another white cheese, such as mozza or provolone - wrap up and grill it for like 7 minutes per side - medium high heat - good stuff!

I have no idea how ramps freeze, but if they taste like they do fresh, I don't think you'll need sharp cheese.