Ramp and potato soup with saffron, chives and tomatoes

Main Dish
4 servings
15 min
30 min
Very Easy
A delicious soup full of flavor that can replace dinner.


Number of serving: 4
1/2 teaspoon saffron threads

2 tablespoons boiling water

2 tablespoons butter

About 4 cups ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 cup vegetable broth

2 cups milk

Salt and Pepper to taste

1/4 teaspoon Tabasco

1/4 cup snipped chives

Good handful cherry tomatoes, quartered


  • 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.


Ramp and Potato Soup with Saffron, Chives and Tomatoes, photo 1
Ramp and Potato Soup with Saffron, Chives and Tomatoes, photo 2


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