Ramp and potato soup with saffron, chives and tomatoes
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A delicious soup full of flavor that can replace dinner.
Ingredients
4
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Preparation
Preparation15 min
Cook time30 min
- In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large dutch oven over medium heat.
- Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid.
- Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
- With an immersion blender, purée the soup to your desired consistency.
- Add the milk and season to taste with salt, pepper and Tabasco.
- Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.
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