‘Springtime Soup’ – fresh peas, spinach, kale, arugula, ramps, parsley, mint, and green garlic puréed in veggie broth, topped with roasted morels, egg, crème fraîche, Parmigiano-Reggiano, and lemon.

I made this one up as I went along, but I’ll do my best to relay the recipe…

I began with a veggie broth:

2 yellow onions, skin on, quartered

4 stalks of celery, roughly chopped

4 carrots, peeled and roughly chopped

1 leek, trimmed and cleaned

1 whole head of garlic

1 turnip, roughly chopped

1 rutabaga, peeled and roughly chopped

Handful of fresh herbs – about two cups

Preheat oven to 400°.

Begin by removing the papery skin from the head of garlic, leaving enough so it holds together. Use a sharp knife to cut a 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic. Loosely wrap the garlic in aluminum foil, then drizzle in a bit of olive oil. Set aside. Toss the veggies in a bit of olive oil, salt, and black pepper. Lay evenly in a baking tray. Tuck the prepared garlic head in with the rest of the veggies. Roast in hot oven for 30 minutes – everything should be just starting to brown.

Pour roasted veggies into a large, heavy-bottomed pot – remove the garlic head from the foil and toss the whole thing into the pot.

Fill the pot with about 3 quarts of cold water and a couple good pinches of salt. Add the fresh herbs (parsley, thyme, rosemary, bay leaves, etc).

Bring to a boil, then drop temp to low. Partially cover the pot and allow to simmer for 1-2 hours. Strain and reserve broth, eat or discard veggies.

Soup:

Olive oil

1 leek, green portions removed, cleaned, and thinly sliced

5-6 cloves of green (young) garlic, minced

6 oz fresh ramps

1-2 cups fresh peas

10 oz fresh spinach

8 oz fresh kale, stems and ribs removed

6 oz fresh arugula

A good handful of fresh parsley and mint, about 6 oz

Sauté leeks and garlic in a bit of olive oil in a large pot over medium heat for 1-2 minutes.

Add 6 cups of hot broth and bring to a simmer.

Add the remaining ingredients to the hot broth and allow to cook about 2 minutes. Do not overlook! You want to maintain the lovely green color; it will fade if overcooked!

Remove from heat and use a blender to purée the soup. Season to taste. Add more hot broth if the soup is too thick for your tastes.

Top each serving with some or all of the following:

Roasted morels or wild mushrooms

Hard-cooked egg, roughly chopped

Crème fraiche

1 large slice of Parmigiano-Reggiano for each serving

Chopped fresh herbs

Fresh lemon juice

This is restaurant presentation/ preparation level. Looks amazing

It’s beautiful! Love the variety of veggies that went into this

Looks delicious. I would have this soup anytime of the year.

I’m curious, where in the US are you finding ramps this time of the year?

OMG, this looks amazing. Saved!

Nice!

Was it vegetarian parmesan?

That looks Good enough to Sleep with sparking total ecstasy.