Potato Soup with Ramsons
Ramson is also know as wild garlic and has a garlicky, green flavor that turns mellow with cooking. They grow wild in fields but can also be found in parks and gardens. They both taste and smell of garlic and can be eaten raw or cooked. If they can’t be found in your garden, the woods or at the local framers market, you can use a small leek and some chopped garlic. Here is a delicious and hardy potato Soup that only takes 25 minutes to make. POTATO SOUP WITH RAMSONS 4 Soup servings 2 tbs. unsalted butter, 1 cup thinly sliced trimmed ramsons (stems and green tops), 1 lbs. russet potatoes, peeled and sliced 1/4 inch thick, salt and freshly ground white pepper to taste, 3 cups chicken stock, ½ cup milk, 2 tbs. sour cream Garnish: 5-6 ramson leaves, chopped To make the soup, melt butter in a large saucepan over medium heat; add ramsons and sauté until soft. Add potato and sauté 2-3 minutes. Season with salt and pepper and add chicken stock. Bring to a boil. Lower heat to simmer and cook until potatoes are very soft, about 20 minutes. Add milk and sour cream and bring to a boil. Puree in a blender until smooth. To serve, pour Soup into 4 warmed bowls. Sprinkle with chopped ramson leaves.