This is my absolute last ramp recipe of the year. I was working with the scrappy ends of what was available, so much so that they didn't even come with the greens, but this simple soup was delicious nonetheless. It may need some time on the stove, but it's almost nearly unattended so you can get the rest of dinner ready while the barley cooks. Like nearly all ramp recipes, the unique flavor of ramps makes this soup particularly special, but this would also be great with leeks, spring onions, or even green garlic. Often-overlooked barley is delicious is so much more than mushroom barley soup, it's nutty flavor and chewy texture in perfect harmony with the ramps and celery.
I've been really happy with the number of new ramp recipes I had an opportunity to try this year, but the time has come to move on to a new culinary obsession. With the unofficial start of summer just around the corner, I'm excited to embark on some culinary adventures with the best produce the farmers' market has to offer.
Ramp and Barley Soup
adapted from Martha Stewart
4 cups low-sodium chicken or vegetable stock
1/2 cup hulled barley, rinsed
1/2 pound ramps, whites and greens separated and sliced
1 stalk celery, thinly sliced
Coarse salt and ground black pepper
1. In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.
2. Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.