Ramps and Potato Soup

5.0(67)

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!

by Kim Severson·published 2006-04-26

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Dinner, Appetizer

Servings

(4–6)

Total time

35 min

Calories / serving

405 kcal

Ingredients (7)

serves

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

Instructions (2 steps)

01In 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.
02Stir 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.

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Rich recipe — supports nutrition-aware planning.