This rich, comforting twist on potato leek soup features a nice bite from the wild ramps and vinegar. If desired, this vegetarian soup recipe can easily be made vegan by omitting the cream. It’ll still be incredibly smooth and creamy thanks to the potatoes, the tablespoon of cream just takes it one decadent step further.

INGREDIENTS

• 1 quart Chicken or Vegetable Stock
• 6 medium Yukon Gold potatoes, medium diced
• A splash of Champagne Vinegar
• 1 tsp Lemon Juice, fresh squeezed
• ½ Onion, small diced
• 15 Fresh Ramps
• ½ clove Garlic, sliced
• ¼ cup White Wine
• Fresh Thyme for garnish
• Salt & Pepper to taste

• Optional:
• 1 tbsp Heavy Cream, Pickled Ramps (

  DIRECTIONS

  • Some New Task of the Recipe:

  1

  Sweat the onions in olive oil.

  2

  Add whole (cleaned ramps), the garlic, and white wine.

  3

  Once the alcohol has cooked off, add the potatoes and the chicken stock.

  4

  Bring to a simmer, and cook for 25 minutes.

  5

  Puree the soup (we recommend using an immersion blender, but you can use a normal blender, just be careful pouring the hot soup).

  6

  Stir in the vinegar & lemon juice. Taste for seasoning, then add salt and pepper as needed.

  7

  If desired, stir in the heavy cream and/or garnish with pickled ramps. Top with fresh thyme leaves & serve with a nice piece of crusty bread.