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Asparagus and Ramp Soup

Serves 6


  • 2 tablespoons butter
  • 3 pounds asparagus, bottom half peeled and chopped
  • 1 medium potato, peeled and chopped
  • 2 cups Italian parsley, chopped
  • 5 cups chicken or vegetable stock
  • 1 cup spinach
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • salt and pepper to taste


  1. Place a large saucepan over medium heat. Melt the butter in the saucepan and add the asparagus, potatoes and ramps. Cook for 5 minutes.
  2. Add the stock and parsley and bring to a boil. Simmer for 20 minutes and cool to a warm temperature.
  3. Place in a blender with spinach and blend until smooth (do two batches if necessary).
  4. Add sour cream, honey and season to taste with salt and pepper.

Hudson Valley Restaurant Week is back this April 8-21!