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Spring Onion and Pea Soup with Ramp Crostino

This lovely soup recipe is courtesy of Mario Batali.

  • Servings: 4
Spring Onion and Pea Soup with Ramp Crostino

Source: The Martha Stewart Show, April Spring 2009


  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 2 bunches spring onions or scallions, chopped, white and green parts separated
  • 2 cups Basic Vegetable Stock
  • 2 cups fresh shelled peas
  • Coarse salt and freshly ground pepper
  • Ramp Crostino
  • 12 fresh mint leaves, thinly sliced


  1. Heat olive oil in a medium heavy-bottomed saucepan over medium heat. Add shallots and onion or scallion whites until soft and translucent, about 3 minutes. Add stock, onion or scallion greens, and peas; season with salt and pepper.

  2. Increase heat to medium-high and bring to a boil; immediately reduce heat to a simmer, cover, and simmer until peas are tender, about 6 minutes.

  3. Working in batches, transfer soup to the jar of a blender or bowl of a food processor; carefully blend until pureed. Strain soup through a fine mesh sieve set over saucepan; season with salt and pepper. Divide soup evenly between 4 bowls. Place 1 crostino in each bowl and garnish with mint; serve immediately.

Reviews (1)

  • DCcook 29 Apr, 2011

    Really lovely, delicate soup. his is a perfect first course soup for a dinner party. The servings weren't large after straining the soup—just enough for about 2.5-3 servings. T I did make the accompanying vegetable broth and I think that really added to the soup.

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