RAMPS AND POTATO SOUP

Ramps and Potato Soup image

Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!

Provided by Kim Severson

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

4 to 6 slices bacon
4 cups trimmed, chopped ramps, including greens (see note)
4 to 5 cups red potatoes, unpeeled, cut into 1/2- to 3/4-inch dice
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
Salt and freshly ground black pepper

Steps:

In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams