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We hope you got insight from reading it, now let’s go back to potato & ramp soup recipe. You can cook potato & ramp soup using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Potato & Ramp Soup:
- Use 6-8 fresh ramps
- Take 4 large russet potatoes
- Use 16 oz heavy cream
- Take 32 oz chicken stock
- Prepare 1/3 stick unsalted butter
- Get Shredded Parmesan cheese
Instructions to make Potato & Ramp Soup:
- Prep: Cut the ramps into where it starts to split into green leaves. Cut the root off the bottom end, and wash bottoms and tops. Dry the tops well, set aside. Peel the potatoes, and cut them into 1 inch pieces. It doesn’t have to be neat. Trust me:) set aside
- In a deep sauce pan, over medium-low heat add butter & ramp bottoms. Sauté until the bottoms soften, then add a pinch of kosher salt, pepper, and ramp tops. Continue to cook, stirring often.
- When the ramp tops have cooked down, add chicken stock & potato, reduce the stock on a medium heat. (Approximately 15-20 minutes).
- When stock reduces, add heavy cream, and reduce more. Lower heat setting just a bit. This reduction is finished when the soup reaches a creamy, rich thickness. Pull from heat, let cool for 15-20 minutes.
- After soup cools, blend the soup to a creamy consistency, reheat. Salt and pepper to taste at this point. Be careful, don’t over salt!!!
- Garnish with Parmesan cheese, serve, and enjoy:)
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