Ramps and Potato Soup
Ramps have a lovely onion-garlic taste and are delicious raw, lightly sautéed, or in this amazing soup. They can also be used in recipes which call for leeks, or as a substitute for onion.
- 1 cup thinly sliced ramps including bulb, stem, and leaves
- 3 stalks celery thinly sliced
- 3 tablespoons butter melted
- 4 cups chicken broth
- 3–4 medium potatoes peeled and diced
- 1 cup half and half
- sea salt
Sauté the leeks and celery in the melted butter for about 10 minutes.
Add 1 cup of chicken broth, cover and simmer for 10 minutes.
Add the potatoes and the remaining broth, cover, and simmer until the potatoes are tender, about 15–20 minutes.
Puree the soup. An immersion blender works great for this.
Add the half and half, and salt and pepper to taste. Serve garnished with parsley.