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Ramp and Potato Soup II

Ramp and Potato Soup II
Another exciting variation on the Vichysoisse theme, but served warm.

Some ramps have a stronger flavor than others. The amount you use in this recipe is up to you, and depends on how much of an "edge" your ramps have and what your personal preference is. This recipe calls for three bunches of ramps. Think of the bunches that scallions come in at the supermarket when you gauge the amount of ramps you use in this recipe.
Ingredients:

3 bunches of fresh Ramps, cleaned, trimmed, and chopped , using about 3 inches of the green leaf along with the white ramp
2 tablespoons extra virgin olive oil
1 bay leaf
4 all purpose potatoes, peeled and sliced thin
Sea salt & freshly ground black pepper
6 cups good quality chicken stock
4 slices of bacon, cooked and crumbled

Directions:


Cut the ramps in half lengthwise and slice into 1/2 inch pieces.

 

Heat a medium sized soup pot over medium heat and add the 2 tablespoons of olive oil.  Add the bay leaf and the ramps, stirring thoroughly to coat with the olive oil. Season with salt and pepper.  Add the potatoes, stirring thoroughly. Add the soup stock, cover, and bring to a boil.

 

When the soup reaches a full boil, uncover, reduce the heat, and continue cooking at a bare simmer for about a half hour.


Remove the bay leaf. Break up the potatoes a little to thicken the soup.  Serve piping hot with some bacon crumbs sprinkled on the top.

 

 

Products suggested for this recipe:



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