Baby Ramp And New Potato Soup
Ingredients
- 0.5 stick unsalted butter
- 1 lb fresh ramps, cleaned and cut into 2-inch pieces
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 each bay leaf
- 3 tbsp chopped garlic
- 10 cup chicken or vegetable stock
- 2 0.5 lb new potatoes, quartered
- 0.3 cup heavy cream
- 8 slice brioche bread (about 1/4 inch thick)
- 2 tbsp white truffle oil
- 4 slice semi-firm cheese such as Gruyère (about 1/4 inch thick)
Instructions
- 1
Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Sauté until the ramps are wilted and soft, about 6 minutes.
- 2
Add the bay leaf and garlic, stirring for 2 minutes.
- 3
Add the stock and potatoes and bring to a boil. Reduce heat to medium and simmer uncovered until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
- 4
Discard the bay leaf. Slowly stir in the heavy cream. Reseason with salt and pepper.
- 5
Brush each side of the brioche slices with truffle oil. Place a slice of cheese on top of 4 slices of bread, then top with the remaining 4 slices.
- 6
Grill the sandwiches on a hot griddle for 2 to 3 minutes per side until golden and the cheese has melted. Cut each sandwich into finger-size slices.
- 7
Ladle the soup into bowls and serve with the truffle grilled cheese fingers.