Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Watercress and Ramp Soup 4.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The wild leeks called ramps have a strong, garlicky flavor; they emerge from the ground in the spring. If ramps are unavailable in your area, using more leeks makes an equally delicious soup. Ingredients 5 tablespoons unsalted butter 5 cups thinly sliced leeks, white and pale-green parts only (7 or 8 medium leeks) 2 cups thinly sliced ramps 4 cups water 2 cups milk 2 medium russet potatoes, peeled and cut into ½-inch cubes (about 1 pound) 1 tablespoon coarse salt ¼ teaspoon freshly ground pepper 2 bunches watercress (about 8 ounces), washed, tough ends trimmed Directions In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced ramps; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk. In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced ramps, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot. Rate it Print