Look at these awesome ramps I got at HighCross Farm. Aren’t they pretty? 🙂
I never had ramps before and had to look them up online. They are a wild leek and have an onion/garlic flavor to them. I read that they go well with eggs and potatoes. I wasn’t in the mood for eggs, but could go for something potato-y. I didn’t want to fry the potatoes and ramps like most of the online recipes were suggesting. I opted instead to make a soup. It was a blustery day in Wisconsin, and soup sounded like it would hit the spot. So I raided my pantry and came up with a pretty awesome soup recipe.
Potato and Ramps Soup
- 6 slices of bacon, chopped
- 4 cups chopped ramps (including green)
- 4 cups diced potatoes
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- S & P to taste
In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside.
Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender.
Sprinkle with flour and stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender.
Add cream and bacon (save some for garnish) and let simmer until heated through. Salt and pepper to taste.
Garnish with some chopped ramps and bacon and enjoy!