Ramps And Potato Soup Food

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RAMPS AND POTATO SOUP



Ramps and Potato Soup image

Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!

Provided by Kim Severson

Categories     dinner, appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

4 to 6 slices bacon
4 cups trimmed, chopped ramps, including greens (see note)
4 to 5 cups red potatoes, unpeeled, cut into 1/2- to 3/4-inch dice
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
  • Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

POTATO AND WILD LEEK SOUP



Potato and Wild Leek Soup image

Leeks (some call them "ramps" ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says "ramps" because Recipezaar kept changing it from "wild leeks" to "leek" which is a completely different vegetable.

Provided by Barb 3663

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 large-bunch ramps (wild leeks-recipezaar wouldn't recognize it)
3 lbs potatoes
1 tablespoon butter
1 teaspoon kosher salt
4 cups water
2 cups milk
4 bouillon cubes (vegetarian chicken flavored)
pepper, freshly ground to taste

Steps:

  • Scrub and dice potatoes, skin and all.
  • Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
  • Add water and bouillon cubes, simmer.
  • Wash and trim the leeks.
  • Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
  • Simmer till potatoes are tender.
  • Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
  • Add milk slowly. Heat till once again hot but not boiling.
  • Snip the remaing leeks into the pot, do not boil, just keep warm.

Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7

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