Petitchef

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.

Ingredients

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

Preparation

  • 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.

Photos

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




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