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Potato and Ramp Soup




Source of Recipe


Me






Recipe Introduction


Ramps were new to me when I moved to West Virginia, but I'd always heard about them from my mother and father. The stories all involved the smell of ramps. This smell is exaggerated but only to some degree. Ramps are simply wild leeks and I've always loved the flavor of the leek. Ramps are slightly more flavorful and more aromatic by far. If you use a light hand with ramps, you will find they lend an elegance to many dishes. Ramps are really no more offensive than garlic. It's all a matter of knowing when to stop.





List of Ingredients



• 1-2 ramps, depending on your tastes and the size of the leeks, cleaned and chopped
  
• 1 lb of boiling potatoes, peeled and diced
  
• 1 T butter (the REAL thing...no imitations)
  
• 1 C homemade chicken broth
  
• 2 T fresh minced parsley
  
• 1 1/2 C water
  






Instructions



1. Cook leeks in butter until soft. Salt and pepper to taste. Do not brown.
   
2. Add water, broth and potatoes and cook until tender. Remove about a cup of soup and blend in blender until smooth. Return to pot and add parsley. Check seasonings and add salt and pepper if needed. Serve hot. A small dollop of sour cream can be added to the top.