Ramp Broth With Fresh Crabmeat
Mr. Marchand uses wild garlic in this recipe. Ramps, available in North American farmers' markets at this time of year, are a close cousin. You can also purchase them online at Earthy Delights (earthy.com).
- 8 ounces ramp leaves (reserve bulbs for another use)
- 1 cup baby spinach leaves
- Piment d'Espelette
- 1 1/2 tablespoons unsalted butter
- 1 thyme sprig
- 1 garlic clove, crushed
- 2 slices sourdough bread, cut into 1/2-inch cubes
- 7 ounces jumbo lump crabmeat, shell fragments removed
- Juice of half lemon, plus 1 lemon, seeds discarded and finely diced
- Extra-virgin olive oil
- Handful of mixed dill, chervil, and tarragon leaves, roughly chopped
- Fleur de sel
- 12 Kalamata olives, pitted and halved
- 1 spring onion, peeled and thinly sliced lengthwise
Adapted from online.wsj.com
To Make Broth:
Bring a large pot of salted water to a boil. Add ramp leaves and boil 30 seconds, then add spinach and boil 10 seconds more. Drain in a strainer set over a bowl, reserving liquid, then transfer ramps to a bowl of ice water to halt cooking.
Drain greens and gently squeeze to extract liquid. Transfer to a blender and purée, adding about 1½ cups reserved cooking liquid, or enough to achieve a broth consistency. Season with salt and piment d'Espelette.
To Make Croutons:
Melt butter in a skillet over medium heat. Add thyme, garlic and bread and sauté until croutons are just golden brown, about 10 minutes. Drain on paper towels.
To Warm Broth:
Bring broth to a simmer in a medium saucepan over medium heat.
Meanwhile, in another small saucepan, toss crabmeat with lemon juice. Add a drizzle of olive oil to crabmeat and heat gently. Add herbs and season with fleur de sel.
Pour broth into four bowls, add a spoonful of crabmeat to each and garnish with croutons, olives, diced lemon and onions.