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!
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
- Nutritional Information
Nutritional analysis per serving (4 servings)
633 calories; 39 grams fat; 19 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 18 grams protein; 112 milligrams cholesterol; 661 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
- Ramps are sold at some Greenmarkets and can be ordered from Earthy Delights in DeWitt, Mich.: (800) 367-4709 or www.earthy.com.
35 minutes
Dining and Cooking