I bet you haven’t eaten a cooked radish, huh, with their greens… Or ramps? Well, you’re in for some new experiences, then, as I take you on a tour of some of my favorite spring produce in this week’s soup! When cooked, radishes lose their zip and take on a yielding, gentle texture for such a bold mascot of spring; their greens lend a bright flavor to the broth. Also known as wild leeks, ramps have a delicate but commanding flavor, somewhat like a blend of garlic and onion; I used their greens, too. I hope this soup offers a new perspective on spring produce, because looking to the garden for inspiration (or into a bowl of soup, for that matter), feeling excited by little gifts of nature, seems like the best way to feel connected to life right now.
- Rub cut side of garlic clove on bread
- Top with a pile of finely grated Pecorino or Parmesan
- Stir in a dollop of pesto
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.