Baby Ramp & New Potato Soup With Truffle Grilled Sandwiches
A silky wild ramp and new potato soup served alongside finger-cut truffle oil grilled cheese sandwiches on brioche.
Ingredients
- 0.5 stick unsalted butter
- 1 lb fresh ramps, cleaned and cut into 2-inch pieces
- 1 each bay leaf
- 3 tbsp chopped garlic
- 10 cup chicken stock
- 2 0.5 lb new potatoes, quartered
- 0.3 cup heavy cream
- 8 slice brioche bread, sliced 1/4-inch thick
- 1 to taste white truffle oil
- 4 slice Chicory Farms DeSoto cheese (or similar), 1/4-inch thick
Instructions
- 1
Melt butter in a 6-quart stockpot over medium-high heat. Add ramps, season with salt and pepper, and sauté until wilted and soft, about 6 minutes. Add bay leaf and garlic, stir for 2 minutes.
- 2
Add stock and potatoes. Bring to a boil. Reduce heat and simmer uncovered until potatoes are very soft and creamy, about 1 hour.
- 3
Discard bay leaf. Slowly add cream and stir to blend. Reseason with salt and pepper.
- 4
Brush both sides of each brioche slice with truffle oil. Place a slice of cheese on 4 slices of bread. Top with remaining slices to form sandwiches.
- 5
Grill on a hot griddle 2-3 minutes per side until golden and cheese is melted. Cut each sandwich into 5 finger-size slices.
- 6
Serve the sandwiches alongside bowls of the warm ramp soup.