ramp soup with ramp cream
2 tbls unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
2 cup chopped ramps (mostly whites, reserve some greens for cream)
1 rib celery, diced
2 cups russet potato, peeled and diced
bouquet of thyme, parsley and bay
4 cups light chicken stock or water
1cup heavy cream
salt, to taste
1. Melt the butter in a large pot over medium heat. When the butter foams and pops a bit add the onion, leek, ramps and celery. Sweat down the vegetables for about fifteen minutes to develop flavor but not too much color. You are pulling out all those beautiful sugars in the alliums (onions), but not trying to go for caramelization.
2. Add the potato and the water or stock. Add the bouquet and a pinch of salt for good measure. Cover pot and bring to a boil. When the soup boils then simmer it back down and continue cooking until the potatoes are tender. Add the cream and cook for five minutes.
3. Carefully puree soup in a blender in batches and then pass the soup through the finest chinois or strainer you have. If you just have a colander go buy a chinois… they come in handy.
1 cup ramp green leaves
1 cup heavy cream
Bring a small pot of water to a boil and blanche the ramp leaves for 10 seconds. Remove the ramp greens from the water and shock in ice water. Then puree to smooth and reserve.
Whip the cream and then fold the ramp puree into it. Season.