Spicy Ramp And New Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ramps are wild onions, many of which have a strong garlic aroma and flavor. In the spring they are sometimes found at farmers markets. In the midwest, we find them in the spring while mushroom hunting. If you can’t find ramps, substitute scallions with a few cloves of garlic. Read more . . You can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread. Ingredients:
1/2 stick unsalted butter |
1 pound fresh ramps, cleaned and cut into 2 pieces |
salt & freshly-ground black pepper, to taste |
1 tbls ground dried new mexican red chile |
1 bay leaf |
3 tablespoons minced garlic |
10 cups chicken or vegetable stock |
2 1/2 pounds new potatoes, quartered |
1/4 cup heavy cream |
Directions:
1. Melt the Butter in a 6-quart stock pot over medium-high heat.
2. Add the Ramps and stir. Season with Salt, Black pepper, and ground Chile.
3. Saute until the Ramps are wilted and soft, about 6 minutes. Add the Bay Leaf and Garlic, stirring for 2 minutes.
4. Add the Stock and Potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
5. Remove the soup from the heat. Discard the Bay Leaf.
6. Slowly add the cream. Stir to blend. It can now be served as is, or pulsed in small batches until it is smooth and creamy.
7. Garnish with Chopped Ramps, Cilantro. fresh Chiles, Cheese, or Bacon
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