This is an amazing tasting soup. Mild and sweet with a hint of garlic and parmesan. I love to serve soups in glasses, the perfect little appetizer. The white layer is plain yoghurt with tastes so good with this soup. Ramps is in season now, so run to your local farm market and get some.
Subscribe to Sweet Paul


Serves 6

2 tablespoons butter
3 leeks, thinly sliced
1 cup ramps, thinly sliced
1 cup water
1 cup chicken stock
1 cup milk
1 large potato, peeled and cut into cubes
1 bunch watercress, washed good
1 tablespoon grated parmesan
1 cup plain yoghurt

  1. Melt the butter in a large saucepan.
  2. Add leeks and ramps and sauté until tender, this takes 8-10 minutes.
  3. Add water, stock, milk and potato.
  4. Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
  5. Add watercress and parmesan, cook 3 more minutes.
  6. Transfer to a blender and pure into a smooth soup.
  7. Season with salt and pepper.
  8. Serve the soup in large glasses.
  9. Fill the glasses 1/3 full, then a layer of yoghurt.
  10. Fill up with the rest of the soup.


Photography by

Made it? Tell us about it–