Sunchoke Ramp and Nettle Soup

After gorging myself on various pork products for the past few weeks, I really felt like I needed a break from all the meat. To get my new found interest in vegetarianism off to the right start, I started the day off with a $7.50 vegetarian lunch buffet at Tiffin Wallah, which happens to have the best southern Indian food I've had in Manhattan (buffet or otherwise)
Course Soups & Stews
Cuisine American, Experimental
Level Intermediate
Main Ingredient Vegetable
Diet Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegetarian


  • 2 1/2 cups vegetable stock low sodium
  • 1 pounds ramps roughly chopped
  • to taste salt
  • creme fraiche


  1. Add the sunchokes and stock to a stockpot. Cover and simmer over low heat for about an hour, or until the sunchokes are very tender. Add the ramps and nettles and cook for another minute or two until the ramps are a bright green in color and the nettles are warmed through.
  2. Transfer to a glass blender and blend the nettle soup until smooth and bright green. Salt to taste then pour the green soup into 4 small soup bowls.
  3. Top with a dollop of creme fraiche per bowl and serve with some crusty bread, toasted and rubbed with a raw clove of garlic.