Ramp, asparagus, and parsnip soup

Spring’s Finally About to Ramp Up… And So Are You!


After three months of severely over-the-top snow banks and severely under-the-freezing-zone wind chills, New England has just now, at long last, seen the first signs of spring’s thawing on our streets, yards, and farms.

So that means three related points:

Point One: We’re all about to start getting a lot happier with more sunlight.

Point Two: All of those tiny, delicious, early local plants that have been trying to grow around us are finally available.

Point Three: Eating them is about to make us even happier, healthier, and closer to the earth and its nutrients than we’ve been experiencing for a long time. And that, in turn, brings us back to Point One, above.

So to those three ends, here’s a favorite recipe using all of those glorious, early-spring plants on which we’ve based our Get Back to Your Roots Cleanse package—the ones that make us feel stronger in more ways than one.

Hallelujah! Winter is (almost) over!

Ramp, asparagus, and parsnip soup

Serves 4

This healthy, hearty soup looks as fresh as it tastes, thanks to the bright green hue given to it by ramps (wild onions available only in early spring, and only in New England) and asparagus.


  • 2 lbs. asparagus stalks, fibrous root end trimmed
  • Kosher salt
  • 1 lb. trimmed ramps
  • 2 tbsp. unsalted butter
  • Freshly ground black pepper
  • 2 cups vegetable broth
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. juice from 1 lemon
  • 1 cup greek yogurt (optional for creaminess)
  • 2 tbsp. chopped mint

Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and transfer to a blender.

Heat 1 tbsp. butter in a large skillet over medium-high heat until foaming subsides. Add ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until it takes on a rich consistency. With the blender running, slowly drizzle in olive oil. Add salt and pepper.

Transfer to a medium saucepan and heat, stirring in lemon juice. Garnish with a sprinkle of chopped mint and serve immediately.