Potato Ramp Soup - Serves 6-8
3 tbsp butter
1 medium bunch ramps, bulbs & greens divided
1 large leek, trimmed, cleaned well, halved lengthwise and thinly sliced
1 large carrot, peeled, halved lengthwise and thinly sliced
pinch dried marjoram
2 tsp sea salt, or to taste
6 cups water
zest + juice of 1 small lemon
2 lbs. potatoes, peeled and diced to ½-inch cubes
freshly ground black pepper
- Finely chop ramp bulbs; reserve leaves.
Refrigerate for up to one week. Freeze up to six months.
In a large stockpot melt butter over low heat. Once butter foam subsides, add ramp bulbs, leeks, carrots, and marjoram to the pot. Sprinkle with a large pinch of salt; stir to coat in butter and sauté, over medium-low heat, until vegetables are softened about 8 minutes.
- Add water, 2 teaspoons of salt, and potatoes. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until potatoes are tender, about 20 minutes. Using an immersion blender, partially blend soup. Add black pepper, taste, and adjust salt. Bring soup back to a lively simmer.
- Cut ramp leaves into long thin strips and add to the soup. Cover, turn off heat, and allow to sit until ramp flavor has suffused the soup, but leaves are still bright green, about 5 minutes. Taste and adjust flavors once more. Serve warm.