Prepare Ramp Oil: Blanch Ramp Leaves in boiling water for 15 seconds, then shock in ice water. Squeeze dry. Combine Neutral Oil and Ramp Leaves in a blender and blend on high speed until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
Heat Clarified Butter in a heavy-bottomed pot over medium heat.
Add Shallot and cook until translucent, about 3 minutes.
Add Fingerling Potatoes and Homemade Vegetable Stock. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20-25 minutes.
Add blanched Ramp Leaves and simmer for 2 minutes.
Carefully blend the soup using an immersion blender or in batches in a regular blender until completely smooth. Pass through a fine-mesh sieve.
Stir in Crème Fraîche and season with Fleur de Sel and White Pepper.
Serve immediately, drizzled with Ramp Oil and garnished with Microgreens.
Ingredients
4
2 tbsp30 mLClarified Butter
1/21 mediumShallot-minced
1 lb450 gFingerling Potatoes-cleaned and halved
4 cups950 mLHomemade Vegetable Stock
1 cup85 gRamps-leaves only, blanched and shocked
1/4 cup60 mLCrème Fraîche
1/2 cup120 mLNeutral Oil (e.g., Grapeseed)
1/2 cup85 gRamp Leaves-packed
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper-ground
1 tbsp7 gMicrogreens
Equipment
Heavy-bottomed pot
Immersion blender or regular blender
Fine-mesh sieve
Blender
Instructions
Prepare Ramp Oil: Blanch Ramp Leaves in boiling water for 15 seconds, then shock in ice water. Squeeze dry. Combine Neutral Oil and Ramp Leaves in a blender and blend on high speed until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
Heat Clarified Butter in a heavy-bottomed pot over medium heat.
Add Shallot and cook until translucent, about 3 minutes.
Add Fingerling Potatoes and Homemade Vegetable Stock. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20-25 minutes.
Add blanched Ramp Leaves and simmer for 2 minutes.
Carefully blend the soup using an immersion blender or in batches in a regular blender until completely smooth. Pass through a fine-mesh sieve.
Stir in Crème Fraîche and season with Fleur de Sel and White Pepper.
Serve immediately, drizzled with Ramp Oil and garnished with Microgreens.
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