How to Prepare Appetizing Potato & Ramp Soup

Potato & Ramp Soup. The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. Learn how to use potatoes, an American staple, in everything from the simplest to the most elegant side dishes and meals.

Potatoes are underground tubers that grow on the roots of the potato plant, Solanum tuberosum. This plant is from the nightshade family and related to tomatoes and tobacco. In Southern regions, potatoes can be grown as a winter crop and planting times range from September to February. You can have Potato & Ramp Soup using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Potato & Ramp Soup

1. You need of fresh ramps.
2. Prepare of large russet potatoes.
3. Prepare of heavy cream.
4. Prepare of chicken stock.
5. It's of unsalted butter.
6. It's of Shredded Parmesan cheese.

Where winters are relatively mild, you can plant a fall crop in September. In central Florida, gardeners plant potatoes in January; and in Georgia they plant in February. Roasted Sweet Potato Wedges with Sweet and Spicy Yogurt Dipping Sauce These sweet potato wedges are just as good as the sauce (which is a current obsession in of itself). This is a traditional potato pancake recipe, and is a wonderful comfort food.

Potato & Ramp Soup instructions

1. 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.
2. 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..
3. When the ramp tops have cooked down, add chicken stock & potato, reduce the stock on a medium heat. (Approximately 15-20 minutes)..
4. 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..
5. 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!!!.
6. Garnish with Parmesan cheese, serve, and enjoy:).

Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Dig in to Learn About Potatoes and Nutrition!