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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.