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Baby Ramp And New Potato Soup


  • 1/2 stick unsalted butter
  • 1 pound fresh ramps cleaned and cut into two-inch pieces
  • Salt and pepper to taste
  • 1 bay leaf
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock
  • 2 1/2 pounds new potatoes, quartered
  • 1/4cup heavy cream


  • Melt the butter in a large, heavy pot or Dutch oven, over medium/high heat. Add the ramps and season with salt and pepper. Cook, stirring, until the ramps are wilted and soft, about 6 minutes. Add bay the leaf and garlic. Stir for 2 minutes, add the stock and potatoes, and simmer, uncovered, until the potatoes are very soft and the mixture is thick, about 1 hour. Remove from the heat and discard bay leaf. Slowly stir in the cream. Makes 10 servings.