Coconut-Ramp Soup
Makes 2 Dinner or 4 Appetizer Servings
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WINE PAIRING | |
|---|---|---|
| Riesling Wine | ||
This beautiful creamy green soup combines blended wild ramps with coconut milk, lime and fish sauce – a mix of NE American and SW Asian flavors. A pinch of cayenne pepper adds just a touch of warmth at the back of the throat.
Here we’ve served the soup cold, but it’s also quite nice hot.
INGREDIENTS
- 1 tbsp High Heat Oil (safflower, grapeseed, etc)
- Bulbs of 3 Fresh Ramps (how to prep ramps)
- ½ cup of Fresh Ramp Greens
- 1 pinch Cayenne Pepper
- 1 cup Vegetable Stock
- 1 can Coconut Milk
- ¼ tsp Salt
- 1 tsp Red Boat Fish Sauce
- 1 tsp Lime Juice
- Edible Micro Orchids for Garnish
DIRECTIONS
1
Open the can of coconut milk without shaking it, and carefully skim off the thickened coconut cream floating at the top. Reserve the cream for finishing the soup.
2
Thinly slice the ramp bulbs. Roughly chop the ramp greens.
3
In a small pot, heat the oil. Add the ramp bulbs and sauté until softened.
4
Add the cayenne pepper, vegetable stock, lime juice, salt, fish sauce, ramp greens & coconut milk.
5
Bring the mixture to a boil. Reduce the heat to a simmer. Simmer for 20 minutes.
6
Puree the soup in a blender.
7
Optional: Chill the soup.
8
Serve the soup garnished with a drizzle of coconut cream and micro orchids.