Foraged Spring Vegetable Soup with Ramp Pistou
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Ramp and Walnut Pistou Vegan · Gluten free · Paleo · Keto 32 / 100. Score. Epicurious 5. Ingredients. Ingredients. Makes about 1 1/2 cups. 1/4 cup walnuts; 1 bunch ramps (about 6 ounces), trimmed; 1/2 cup olive oil; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper;
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This ramp recipe makes for the ultimate easy spring brunch dish. Sauté the ramps, poach the eggs, toast the bread, put it all together, and finish with flaky sea salt. Ramp season is fleeting.
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Add the stock, parsnips, beans, a pinch of salt, bring the mixture to a simmer and cook until the parsnips are tender, about 15 minutes. Add the fiddleheads, ramp leaves and nettles, cook until the nettles are wilted. Taste the seasoning and adjust for salt as needed, then serve in bowls garnished with spoonfuls of the ramp pistou.
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Step 2. Heat a dry medium cast-iron skillet over high. Add ramps and cook, turning occasionally, until bulbs and greens are evenly charred. Remove from skillet and let cool. Coarsely chop and add.
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Step 2. Heat a dry medium cast-iron skillet over high. Add ramps and cook, turning occasionally, until bulbs and greens are evenly charred. Remove from skillet and let cool. Coarsely chop and add.
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In a food processor, pulse pistachios until finely chopped. In a large mixing bowl, prepare an ice bath. Add reserved ramp greens to boiling water and cook until greens have wilted, about 30 seconds. Using a spider, immediately transfer ramp greens to prepared ice bath, swirling to chill rapidly.
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Directions. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes.
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Directions. Wash and cut off the leaves of the ramps. Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way. Chop the ramps and walnuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good.
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Steps to Make It. Gather the ingredients. In a food processor, combine the ramp leaves and bulbs, walnuts, pecorino, and lemon juice. Pulse until coarsely chopped. With the food processor running, slowly pour in 1/4 cup of the olive oil for a thick paste-like pesto. For a thinner sauce-like pesto, slowly pour in the remaining 1/4 cup oil.
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Preheat the oven to 475˚ and place a pizza stone on the middle rack, let it get super hot. Roll the pizza dough on a flat surface with a rolling pin, using a blend of semolina and flour to keep the dough from sticking to any surface (roughly 9 inches) and dock the dough with a fork. Smear the pistou with the back of a spoon all over the top of.
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Cook half the ramp leaves just until they wilt in the water and turn bright green, a few seconds, then immediately transfer them to very cold water to chill. Remove the ramp leaves from the water and squeeze the water out with your hands or by placing them in a towel. Chop the blanched and raw ramp leaves together.
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Preparation. Step 1. Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl. Step 2. Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel.
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Blanch the ramps. Bring a large pot of water to a boil, setting a large bowl of ice water nearby. Once the water is boiling, add the green tops and blanch until bright green, approximately 15-30 seconds. Using tongs or a slotted spoon, transfer the greens to the ice water to halt the cooking process.
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Add the basil to a small saucepan of boiling water and boil until bright green, 30 seconds to 1 minute. Immediately plunge into an ice bath. This stops the cooking process and locks in the color. Once the leaves are cool, remove them from the water and squeeze out as much water as possible.
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