It feels like a few short weeks ago there was snow on the ground… that’s because there was.
With this heat I was beginning to fear we passed right over spring and went from winter straight into summer. Thankfully the forecast is calling for cooler temperatures soon.
A sure sign of spring; ramps are available right now. These little buggers are only going to be around for a few weeks or so, so get them while you can. They pack a fresh garlic, onion flavour and can be used in place of either in most recipes.
I decided to make good use of some chicken stock I had made recently and turned some of the ramps I bought from Wendy’s Mobile Market into soup. The potatoes I used came from Hoey Wagon Farm.
You have not had potatoes until you’ve tried some local (ideally organically) grown spuds. They are so full of flavour and the texture is heads above anything you buy at the grocery store.
Quality spuds elevate simple soups like this. Simplicity works wonders when your ingredients can stand on their own.
Simliar to a leek the ramps should be washed well and peel off any outer layers that aren’t looking great. Unlike a leek all of the ramp can be used. Chop off the roots, discard and then chop your way up the stem. When you reach the leaves roll them up for easier chopping.
Ramped Up Ramp and Potato Soup
- 1 Bunch of Ramps
- 3 Large White Potatoes
- 3 Stalks Celery
- 1 Liter Chicken Stock
- 2 Bay Leaves
- 2 Cups Cream/Milk
- 2 Tablespoons Sour Cream
- 1 Inch Piece of Fresh Ginger
- Salt and Pepper
- Red Onion
Chop up ramps, potatoes and celery. Grate ginger. Saute for a few minutes in a bit of butter.
Add stock and bay leaves. Simmer until potatoes are tender, about 15 minutes. Cook on a low heat for another 10 minutes or so. Remove bay leaves.
Add cream, sour cream, ginger. Season to taste with salt and pepper.
Garnish with finely chopped red onion and parsley right before serving.