For so long there was not much to cook with & now I’m almost overwhelmed by the amazing selection. Between my farmer’s market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps. I still have two bunches in my fridge, casually haunting me.
It’s finally become Winter in New York. It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals. This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds. Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).
While I’ve been subsisting off brothy, meaty soups (obviously comforting in freezing temps), I’m searching for something a little brighter. This soup is just hearty enough for a cold night, but has the freshness of Springtime – or more specifically, Spring weather – is hopefully just around the corner.