We love the rich garlicky flavor of ramps that is brought out through roasting. So we decided to update the traditional Spanish almond soup, Ajo Blanco and replace the garlic with ramps.
Styling Assistant: Hannah Schmitz
1 cup slivered almonds, toasted
1/2 pound stale ciabatta loaf
bunch of ramps, roots removed
1 tablespoon unsalted butter
4 cups (32 oz) chicken stock, chilled
1 cup heavy cream
4 tablespoons extra virgin olive oil, plus more for roasting
4 tablespoons sherry vinegar
salt to taste
Preheat oven to 400°F. Clean ramps, and place on a baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast until golden and crispy, about 15 minutes. With a knife, remove the green crispy leaves of the ramp and set aside.
Place almonds, chicken stock, white part of the ramps and bread into a food processor or blender. Blend until smooth. While blending, slowly drizzle heavy cream, then olive oil and lastly the vinegar. Adjust salt, vinegar and oil to taste. Serve with crispy ramp leaves.