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Fresh from the forest: Creamy Ramp and Potato Soup recipe

In case you got inspired by today's Buffalo News story on foraging, here’s a tried and true recipe from Amy Bartlett, whose husband Chuck was digging ramps recently. Amy has
lots more recipes with ramps, wild mushrooms and other foraged wonders, at her Savory Moments food blog.

She doesn;t have this recipe up yet, but it'll be there soon. Chuck said: “I say up the amount of ramps to at
least 2 ½ cups, but this is an ongoing debate we have each year - she prefers
less, and I always want more.” 

Creamy Potato and Ramp Soup

1 tablespoon olive oil or butter

2 cups ramp bulbs, roughly chopped

4 cups low-sodium chicken (or vegetable) stock

2 teaspoons minced fresh thyme leaves

About 2 ½ pounds diced unpeeled russet potatoes

Sea salt and fresh cracked black pepper, to taste 

3 ounces cream cheese at room temperature, cut into cubes

In a large pot, warm the olive oil or butter over medium-low heat. Add ramps
and stir. Cook until softened. You don't want to brown them, just sweat them
out. Add thyme leaves and stir. 

Add stock and stir well to deglaze the bottom of the pot. Then add all of the potatoes.
Turn the heat to medium, cover, and bring to a boil. Stir, reduce to a simmer,
and cook, covered, until potatoes are soft, 25-35 minutes.

Using a hand blender, puree the soup to your desired consistency. Alternatively,
you can puree about half in a regular blender (in batches) and return to pot.
Season with salt and pepper to taste.

Stir in cream cheese until melted. If the soup is too thick
for your taste, add a bit of water or milk to thin it out a little.

Serve hot topped with minced parsley, minced ramp greens, and crumbled cooked bacon,
if you like. Serve with crusty bread and a green salad.


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