Ramp And Potato Soup
A simple and comforting soup highlighting the unique flavor of ramps. This version uses readily available ingredients and straightforward techniques.
2 tbsp
Olive Oil
1
Yellow Onion-diced
2
Russet Potatoes-peeled and diced
4
Vegetable Broth
1 cup
Ramps-roughly chopped (leaves and bulbs)
See all 9 ingredients ↓
A simple and comforting soup highlighting the unique flavor of ramps. This version uses readily available ingredients and straightforward techniques.
Instructions
- Heat Olive Oil in a large pot over medium heat.
- Add Yellow Onion and cook until softened, about 5 minutes.
- Add Russet Potatoes and Vegetable Broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in Ramps and cook for another 5 minutes, until wilted.
- Season with Salt and Black Pepper.
- Carefully blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Serve hot, garnished with Sour Cream and Chives.
Ingredients
6
- Base
- 2 tbsp Olive Oil
- 1 Yellow Onion-diced
- 2 Russet Potatoes-peeled and diced
- 4 Vegetable Broth
- Ramps
- 1 cup Ramps-roughly chopped (leaves and bulbs)
- Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Garnish
- 1/4 cup Sour Cream
- 2 tbsp Chives-chopped
Equipment
- Large pot
- Immersion blender or regular blender
Instructions
- Heat Olive Oil in a large pot over medium heat.
- Add Yellow Onion and cook until softened, about 5 minutes.
- Add Russet Potatoes and Vegetable Broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in Ramps and cook for another 5 minutes, until wilted.
- Season with Salt and Black Pepper.
- Carefully blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Serve hot, garnished with Sour Cream and Chives.
Nutrition per serving
Calories
220
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