Ramp and Potato Soup with Grilled Cheese Sandwich
More comfort food. Take my word for it, there's a trick to
these neat little cheese sandwiches that elevates them to
a gourmet status. Serve this duo with a fresh fruit salad
and some simple homemade cookies for dessert.
Ingredients:
1/2 stick unsalted butter
1 pound fresh Ramps, cleaned and cut into 2-inch pieces
Sea salt & freshly ground black pepper
1 bay leaf
3 tablespoons chopped garlic
10 cups chicken stock
2 1/2 pounds new potatoes, cleaned and quartered
1/4 cup heavy cream
8 slices brioche bread, each about 1/4 inch thick
White truffle oil
4 slices Colby cheese
Preparation:
Melt the unsalted butter in a large stock pot over medium-
high heat. As the butter begins to sizzle, add the
cleaned, cut ramps. Season the ramps with salt and pepper.
Saute until the ramps begin to wilt and turn soft, which
should take about six minutes.
Add the bay leaf and the
chopped garlic and stir for about two minutes. Add the
stock and the potatoes. Bring the mixture to a boil.
Reduce the heat to medium and simmer the soup uncovered.
Continue cooking until the potatoes are fork tender and
the mixture is thick and creamy. This should take about
one hour.
Remove the soup from the heat, discard the bay
leaf. Add the cream to the mixture very slowly, stirring
constantly. Check for seasoning and add more salt and
pepper if desired.
Brush both sides of each piece of bread
with truffle oil.
Place a slice of cheese on top of each
of the four pieces of bread. Place the remaining slices of
bread on top of the cheese.
Fry these sandwiches for 2 to
3 minutes each on a hot griddle, or until the cheese is
melted and the bread is a beautiful golden color.
Cut each
sandwich into five finger sized slices and serve with the
piping hot soup.
Directions:
More comfort food. Take my word for it, there's a trick to these neat little cheese sandwiches that elevates them to a gourmet status. Serve this duo with a fresh fruit salad and some simple homemade cookies for dessert.
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