Ramp and Watercress Soup

I found myself with ramps and watercress in my fridge thanks to my Penn's Corner Spring Fever CSA membership.  Not sure what to do with them, I consulted the world wide web.  Cooking with unfamiliar ingredients is a snap with so much information at my fingertips.  I found out that watercress is a healthy cruciferous vegetable (like kale and broccoli) and that ramps are a foraged delicacy only growing for a short time in the Spring.  I only had to pick up some leeks and I was in business. Perfect for a cool Spring day, this soup was delicious and just what my body was craving - a healthy warm creamy soup with flavors that meld perfectly.  I enjoyed it with a dollop of plain yogurt mixed in and that made the soup even better.  

Ramp and Watercress Soup

Adapted from Sweet Paul

Serves 3-4

2 tablespoons butter

3 leeks, thinly sliced

1 cup ramps, thinly sliced

1 cup water

1 cup chicken stock

1 cup milk

1 large potato, peeled and cut into cubes

1 bunch watercress, washed good

1 tablespoon grated parmesan

salt

pepper

pinch cayenne pepper or to taste, optional

plain yogurt for garnish

• Melt the butter in a large saucepan.  Add leeks and ramps and sauté until tender, about 8 minutes.  Add water, stock, milk and potato.
• Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
• Add watercress and parmesan, cook 3 more minutes.
• Transfer to a blender and puree into a smooth soup.
• Season to taste with salt and pepper.
• Top each bowl of soup with a dollop of plain yogurt and swirl it in with a knife for garnish.