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Potato & Ramp Soup
Potato & Ramp Soup

Before you jump to Potato & Ramp Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Opting to eat healthily provides incredible benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few simple changes that can start to make a difference to our daily eating habits.

Initially, you will need to be very careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy at the start of the day. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

Evidently, it’s not hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to potato & ramp soup recipe. You can cook potato & ramp soup using 6 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Potato & Ramp Soup:
  1. Get 6-8 fresh ramps
  2. Prepare 4 large russet potatoes
  3. Use 16 oz heavy cream
  4. Provide 32 oz chicken stock
  5. Provide 1/3 stick unsalted butter
  6. Get Shredded Parmesan cheese
Steps to make Potato & Ramp Soup:
  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:)

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