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).

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 8

    ounces ramp leaves (reserve bulbs for another use)

  • 1

    cup baby spinach leaves

  • Salt

  • 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

Directions

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. To Serve: Pour broth into four bowls, add a spoonful of crabmeat to each and garnish with croutons, olives, diced lemon and onions.

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