Mountain Measures · 1974

Ramp Soup

Name: Ramp Soup
Ingredients: 1 lb. stew beef; 2 qts. salted water; 18–20 ramps, diced; 4–5 stalks celery, diced; 2–3 carrots, diced; 1 lb. potatoes, diced; 18–20 ramps; 2 Tbsp. butter; salt and pepper to taste

From Mrs. William A. Pugh. The book didn't print a hometown.

CourseSoups
Time2–3 hours
Ingredients9
Steps6

Method

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Step 1: Boil the beef in 2 quarts of salted water for about 15 minutes, skimming off any scum.
Step 2: Dice and add 18 to 20 ramps, the celery, carrots and potatoes. Simmer 2 to 3 hours.
Step 3: Fry another 18 to 20 ramps in butter for about 10 minutes, until thoroughly cooked.
Step 4: Add one large cup of the soup to the fried ramps with salt and pepper to taste. Simmer 10 to 15 minutes.
Step 5: Lift out the meat and serve it separately.
Step 6: Combine both mixtures, press through a colander, stir and reheat.

From the cook

Ramps can be canned or frozen for winter use.

What we changed or couldn’t read (2)

Ingredient list prints '8 to 20 ramps' and '18 to 20 ramps'; the method uses 18–20 twice, so 18–20 is used for both (36–40 ramps total).
The 2 quarts of water appear only in the method; added to the ingredient list.

Ramp Soup

Ingredients Tick as you go

Method