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Potato Ramp Soup with Ramp Agrodolce
recipe
Potato Ramp Soup with Ramp Agrodolce
Jill Fergus
Jill Fergus
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$1.00
Creamy, dreamy and delicately infused with the lovely flavor that signals Spring, this soup can be enjoyed hot or cold. Best made a day or two in advance as the flavor of ramps really blooms.
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You Need

4-6 servings
  • 2 large Yukon style potatoes, peeled and chopped into equal sized chunks
  • 1 bay leaf
  • 2 oz ramps, about 21, cleaned with bottom half of bulb removed
  • Large handful flat leaf parsley, stems intact
  • Garlic confit- the equivalent of a clove or two
  • 2 oz chèvre
  • 1 Tbs butter
  • 2 cups stock, vegetable or chicken or water
  • Kosher salt
  • Several turns fresh ground white pepper
  • 1/3 cup crème fraiche or full fat Greek yogurt
  • Squeeze of lemon juice, about 2 tsp and a pinch of zest

  • Ramp Agrodolce

    • 1/4 cup Extra virgin olive oil
    • 1 1/2 oz ramps
    • 2 Tbs white raisins
    • 1/2 jalapeño, seeds and veins removed
    • Juice of 1/2 lime
    • 2 Tbs pistachios, pepitas or pine nuts

    • How To

    1. Add potatoes to a pot with the bay leaf and cover with cold, salted water by about 2”. Bring to a boil.
    2. Prepare an ice bath and dunk ramps and parsley into boiling water for about 2 seconds and submerge in ice bath.
    3. Reheat slightly, and cook potatoes until fork tender. Do not discard water. Remove bay leaf.
    4. Remove tough stems from parsley and coarsely chop greens.
    5. Return potatoes to pot with one cup of your cooking liquid and 1 1/2 cups stock, garlic confit, ramps & parsley, chèvre, butter and white pepper.
    6. Purée with an immersion blender. Leave small flecks of green. Adjust seasoning.
    7. Bring to a gentle simmer over low heat, adding more liquid if necessary.
    8. Stir in crème fraiche or yogurt and serve. May also be served chilled.