Ramp and potato soup with saffron, chives and tomatoes

Ingredients

• 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

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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.