Ramp Soup

* Exported from MasterCook II *

Ramp Soup

Recipe By : Mrs. William A. Pugh
Serving Size : 1 Preparation Time :0:00
Categories : To Post Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Stew Meat
20 Ramps
5 Stalks Celery
3 Carrots
1 Pound Potatoes
20 Ramps
2 Tablespoons Butter
Salt And 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.

Biographical Note:

Ramps, related to wild leeks, are perhaps the best known of all edible
wild plants in West Virginia. This herb is found in great abundance in
many of the mountainous counties from April to June, although in some
areas it is rapidly becoming scarce due to commercial collectors. Only
time will tell whether or not this plant follows ginseng into relative
oblivion.

Many people are seemingly offended by the rather strong lingering odor
associated with ramp eaters, but a two to three day waiting period is
usually sufficient to re-enter society and the taste more than
compensates for the inconvenience.

Ramps are excellent raw, although they are usually parboiled and
seasoned, or fried in bacon grease.

Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974

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