Creamy Ramp and Barley Soup


Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.


  • 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


  1. 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.

  2. 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.

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