Hilary Adams and I made a pot of this soup at the second culinary event in the Real Rutland series. We actually threw in several different alliums (onion and garlic family members) in the pot, including garlic greens, yellow onions, shallots, and chives. Then we whipped up a garlic green pesto.
Ramp and Potato Soup
Many recipes will call for milk and/or cream as the liquid in a leek and potato soup. This doesn’t really work when you have dairy issues, like me. Of course, you could try non-dairy milk. Coconut is often a route I take with soup. But I think the potatoes, and addition of a little yogurt, make this creamy enough without the extra fat. But use whichever you prefer.
- 2 tbsp olive oil
- 3 cups sliced and washed ramps or any combination of your favorite alliums
- 2 cloves garlic, minced
- 3 cups potatoes, roughly chopped
- 1 large, sweet onion, chopped
- fresh thyme
- 1 1/2 tsp salt, plus more to taste
- 6 cups water or broth
- 1 cup Greek yogurt
- A small bunch of chives, chopped
Heat the oil in a large pot over medium heat. Add the onions and let sweat, about 5 minutes. Add in the garlic, ramps, or other alliums, some salt, and let cook for another 8-10 minutes. Pour in your liquid of choice, the potatoes, thyme, and a little more salt. Bring to a boil, then reduce to a simmer for 20 minutes or until the potatoes are tender.
With an immersion blender, puree the soup until almost smooth. Alternatively, very carefully transfer the slightly cooled soup in batches to a blender. Stir in the yogurt. Taste and adjust seasoning as needed. Serve in bowls, topped with the chives and some crusty bread on the side.