Ramp Soup
1 Pound Stew Meat 20 Ramps 5 Stalks Celery 3 Carrots 1 Pound Potatoes 20 Ramps 2 Tablespoons Butter Salt And Pepper -- to taste Boil 1 pound of beef for about 15 minutes in 2 quart...
Ingredients
- 1Poundstew meat
- 20ramps
- 5stalks celery
- 3carrots
- 1Poundpotatoes
- 2Tablespoonbutter
Directions
- 1
1 Pound Stew Meat 20 Ramps 5 Stalks Celery 3 Carrots 1 Pound Potatoes 20 Ramps 2 Tablespoons Butter Salt And Pepper -- to taste Boil 1 pound
- 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
- 7
Biographical Note: Ramps, related to wild leeks, are perhaps the best known of all edible wild plants in West Virginia
- 8
This herb is found in great abundance in many of the mountainous counties from April to June, although in some areas it is rapidly becoming