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Ramp and Fingerling Potato Soup

Ramp and Fingerling Potato Soup
This is a classic springtime soup, easy to prepare and wonderful to eat. Serve it as a luncheon dish, or as a first course for an elegant dinner. To add yet another flavor dimension, drizzle just a bit of white truffle oil over the hot soup. It adds depth and interest.
Ingredients:

1/2 stick unsalted butter
1 pound fresh Ramps, cleaned, trimmed, and cut into 2-inch pieces
Sea salt
fresh cracked pepper
1 bay leaf
3 tablespoons minced garlic
10 cups chicken stock
2 1/2 pounds fingerling potatoes, quartered
1/4 cup heavy cream

Directions:


Melt the butter in a 6-quart pot over medium high heat and add the ramps.

 

Season the ramps as they cook with salt and the freshly ground black pepper. Sauté the ramps until they're wilted and soft, about six minutes.  Add the bay leaf and the minced garlic and continue to cook for about two minutes. Stir continuously.

 

Add the chicken stock and the potatoes. Bring the mixture to a boil. Reduce the heat to medium.  Simmer the soup, uncovered, until the potatoes are very tender. The mixture should be thick and creamy. This will take about one hour.


Remove the soup from the heat and discard the bay leaf. Add the cream very slowly, stirring continually to blend thoroughly.  Re-season the soup with salt and pepper according to taste. Reheat and serve immediately.

 

 

Products suggested for this recipe:



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