*  Exported from  MasterCook II  *
                                 Ramp Soup
 Recipe By     : Mrs. William A. Pugh
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         Stew Meat
   20                    Ramps
    5      Stalks        Celery
    3                    Carrots
    1      Pound         Potatoes
   20                    Ramps
    2      Tablespoons   Butter
                         Salt And Pepper -- to taste
 Boil 1 pound of beef for about 15 minutes in 2 quarts of salted water,
 skimming off any scum that may form.  Then dice and add 18 to 20 ramps,
 the celery stalks, carrots, and the pound of potatoes to the mixture,
 and simmer for 2 to 3 hours.  Afterwards, fry another 18 to 20 ramps in
 butter for about 10 minutes or until thoroughly cooked.  To these add
 one large cup of soup, salt and pepper to taste, and simmer for 10 to 15
 minutes.  Extract the meat (seerve separately), combine both mixtures,
 press through a colander, stir, and reheat.
 Ramps can be canned or frozen for winter use.
 Biographical Note:
 Ramps, related to wild leeks, are perhaps the best known of all edible
 wild plants in West Virginia.  This herb is found in great abundance in
 many of the mountainous counties from April to June, although in some
 areas it is rapidly becoming scarce due to commercial collectors.  Only
 time will tell whether or not this plant follows ginseng into relative
 Many people are seemingly offended by the rather strong lingering odor
 associated with ramp eaters, but a two to three day waiting period is
 usually sufficient to re-enter society and the taste more than
 compensates for the inconvenience.
 Ramps are excellent raw, although they are usually parboiled and
 seasoned, or fried in bacon grease.
 Source:  “Mountain Measures”--Junior League of Charleston, WV
 ed. 1974
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