FINALIST, Submitted by Esther White // Berea
“This soup heralds spring with its rich, creamy, delicious goodness. It is delightful to shop at our local farmers market for fresh produce in early spring. The wild ramps are sustainably harvested and brought to market, and the local organic asparagus is crisp and tender.”
10-12 wild ramps, chopped (I get mine from Salamander Springs Farm, Berea Farmers Market)
1 large clove organic garlic, chopped
6 cups organic chicken broth
2 bunches organic asparagus, cut into 2-inch sections (from Lazy 8 Farm, Berea Farmers Market)
1/4 c up heavy cream
Gorgonzola or feta cheese
1. In a large saucepan, sauté ramps in butter for 5 minutes. Add garlic and sauté 5 more minutes. Add broth and asparagus and boil gently till tender.
2. Blend with immersion blender. Add cream and continue blending. Crumble gorgonzola or feta cheese into bowls of soup.