Split Pea, Spinach and Wild Michigan Ramp Soup

Recipe by Chef James Rigato, The Root Restaurant & Bar, White lake

November 09, 2017

Ingredients

Pickled Ramps
  • 2 cups white distilled vinegar
  • 2 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • Juice of 1 whole lemon
  • 1 clove garlic, smashed
  • Pinch of black pepper
Soup
  • ¼ cup olive oil
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 8 cloves garlic, minced
  • 2 pounds dried split peas, rinsed
  • 4 quarts chicken stock
  • 4 cups packed fresh spinach leaves
  • 4 cups tightly packed ramp greens
  • 3 cups diced locally smoked ham
  • Freshly ground black pepper
  • Juice of 1 whole lemon

Instructions

1. Add vinegar, salt, sugar, turmeric, lemon juice, garlic and black pepper to a medium saucepan; bring to a boil. Pour boiling vinegar mixture over cleaned ramps bulbs in a large bowl; set aside and let cool. Place in refrigerator while preparing soup.

2. Heat olive oil in an 8-quart stockpot and add onions, celery and garlic. Cook until vegetables are soft but not browned. Stir in split peas and chicken stock; bring to a boil then reduce heat to simmer for 1 to 1½ hours or until peas are very soft.

3. Stir in spinach and ramp greens into the split pea mixture; simmer an additional 5 minutes. Remove from heat and purée until extremely smooth. Stir in ham, black pepper and lemon juice. Serve hot topped with thinly sliced pickled ramps, a few drops of pickling liquid, and drizzle of olive oil.

Yield: 10 to 12 servings

Cooks Note: Simmer the chicken stock with ham scrap or bone for 1½ to 2 hours before adding to the soup for deeper flavor.

 

 

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Ingredients

Pickled Ramps
  • 2 cups white distilled vinegar
  • 2 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • Juice of 1 whole lemon
  • 1 clove garlic, smashed
  • Pinch of black pepper
Soup
  • ¼ cup olive oil
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 8 cloves garlic, minced
  • 2 pounds dried split peas, rinsed
  • 4 quarts chicken stock
  • 4 cups packed fresh spinach leaves
  • 4 cups tightly packed ramp greens
  • 3 cups diced locally smoked ham
  • Freshly ground black pepper
  • Juice of 1 whole lemon
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