Creamy and Spicy Ramp and New Potato Soup

In Chile Peppers, Chili & Soup, Recipes by Mark MaskerLeave a Comment

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Ramps are wild onions with a strong garlic aroma and flavor that are very popular in Appalachia, where festivals are devoted to them. But many people think that they are much too strong and there is even an aphorism that goes: “Ramps are not for ladies or those who court them.” Ramps are not cultivated but are collected in the wild. Sometimes they can be found at farmers’ markets from southern Canada to the Carolinas beginning in April. They were a favorite of forager Euell Gibbons, author of Stalking the Wild Asparagus who loved them to pickle them and use them in soups such as this one.

potato ramp soup
Creamy and Spicy Ramp and New Potato Soup
Print Recipe
If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.
Servings
10 servings
Servings
10 servings
potato ramp soup
Creamy and Spicy Ramp and New Potato Soup
Print Recipe
If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.
Servings
10 servings
Servings
10 servings
Ingredients
Salt and freshly ground black pepper to taste
Servings: servings
Instructions
  1. Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps and stir. Season with salt, black pepper, and chile powder.
  2. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
  3. Remove the soup from the heat. Discard the bay leaf.
  4. Slowly add the cream. Stir to blend. It can be served as is, or blended in a blender or food processor.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.