Ramp Soup

Name: Ramp Soup
Ingredients: 1 pound stewing beef; 20 each ramps; 5 Stalks celery; 3 each carrots; 1 Pound potatoes; 20 each ramps; 2 tablespoons butter; 1 x salt and black pepper to taste

8 ingredients

6 steps

Ingredients

1 pound stewing beef
20 each ramps
5 Stalks celery
3 each carrots
1 Pound potatoes
20 each ramps
2 tablespoons butter
1 x salt and black pepper to taste

Directions

1

Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water, skimming off any scum that may form.
2

Then dice and add 18 to 20 ramps, the celery stalks, carrots, and the pound of potatoes to the mixture, and simmer for 2 to 3 hours.
3

Afterwards, fry another 18 to 20 ramps in butter for about 10 minutes or until thoroughly cooked.
4

To these add one large cup of soup, salt and pepper to taste, and simmer for 10 to 15 minutes.
5

Extract the meat (seerve separately), combine both mixtures, press through a colander, stir, and reheat.
6

Ramps can be canned or frozen for winter use.