Potato & Ramp Soup
I worked in a restaurant where each cook took their turn making a new soup. I discovered a vegetable called a ramp, which in reality is a wild onion. The flavor is somewhere between garlic, and a green onion. I mixed the vegetable with potato soup and WOW, ‘twas amazing!!!
- 6-8 fresh ramps
- 4 large russet potatoes
- 16 oz heavy cream
- 32 oz chicken stock
- 1/3 stick unsalted butter
- Shredded Parmesan cheese
Prep: Cut the ramps into where it starts to split into green leaves. Cut the root off the bottom end, and wash bottoms and tops. Dry the tops well, set aside. Peel the potatoes, and cut them into 1 inch pieces. It doesn’t have to be neat. Trust me:) set aside
In a deep sauce pan, over medium-low heat add butter & ramp bottoms. Sauté until the bottoms soften, then add a pinch of kosher salt, pepper, and ramp tops. Continue to cook, stirring often.
When the ramp tops have cooked down, add chicken stock & potato, reduce the stock on a medium heat. (Approximately 15-20 minutes).
When stock reduces, add heavy cream, and reduce more. Lower heat setting just a bit. This reduction is finished when the soup reaches a creamy, rich thickness. Pull from heat, let cool for 15-20 minutes.
After soup cools, blend the soup to a creamy consistency, reheat. Salt and pepper to taste at this point. Be careful, don’t over salt!!!
Garnish with Parmesan cheese, serve, and enjoy:)
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