Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Ramp and Barley Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 16, 2020 Print Share Share Tweet Pin Email Servings: 4 Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy. Ingredients 4 cups low-sodium chicken stock ½ cup hulled barley, rinsed ½ pound ramps, whites and greens separated and sliced 1 stalk celery, thinly sliced Coarse salt and ground black pepper Directions In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes. Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper. Print