Earthy Delights Recipe
http://www.earthy.com/
Ramp and Fingerling Potato SoupThis is a classic springtime soup, easy to prepare and wonderful to
eat. Serve it as a luncheon dish, or as an appetizer for an elegant
dinner. Though the recipe doesn't call for it, I like to 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
Preparation:
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.
Directions:
This is a classic springtime soup, easy to prepare and wonderful to
eat. Serve it as a luncheon dish, or as an appetizer for an elegant
dinner. Though the recipe doesn't call for it, I like to drizzle
just a bit of white truffle oil over the hot soup. It adds depth
and interest.