Asparagus and Ramp Soup With Yogurt Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Sep. 11, 2020
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J. Kenji Lopez-Alt

Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.

Recipe Facts

4.5

(4)

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings
Makes: 2 1/2 quarts

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Ingredients

  • 2 pounds asparagus stalks, fibrous root end trimmed

  • Kosher salt

  • 1 pound trimmed ramps, divided (see note)

  • 2 tablespoons unsalted butter

  • Freshly ground black pepper

  • 2 cups vegetable or low-sodium chicken broth

  • 1 cup plain yogurt

  • 1/4 cup extra-virgin olive oil, plus more for drizzling

  • 1 tablespoons juice from 1 lemon

  • 2 tablespoons chopped mint

Directions

  1. Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

  2. Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

  3. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

  4. Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

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Nutrition Facts (per serving)
215 Calories
14g Fat
17g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 215
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 12mg 4%
Sodium 295mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 9g
Vitamin C 27mg 136%
Calcium 164mg 13%
Iron 3mg 15%
Potassium 711mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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