Ramp Buttermilk Soup

April 01, 2020

 

Variable even in its serving temperature, this recipe packs bright pops of color and flavor alike with its nutritional inclusion of Local Roots ramps and other organic vegetables. This soup is creamy as it is light, proving once and for all that food is both medicine and our favorite pass time. Because our produce undergoes shorter transportation time, it is fresher and maintains its nutrients far better than supermarket produce might. Keep this soup in your rotation for an easy, healthy go-to dinner that looks and tastes like you spent hours crafting it. 

 

Yields: 4-6 Servings


Ingredients:

  • 2 tablespoons Local Roots unsalted butter
  • 1 large leek (or 2 small ones) 
    • You can also substitute green garlic and eliminate the garlic below, white and palest green parts only, chopped
  • 1 small onion or shallot, or ½ med. onion, peeled and chopped
  • 1 large clove garlic, peeled and roughly chopped
  • 4 Local Roots ramps: bulbs, stems, and leaves (or substitute scallions)
  • 3 medium-sized Local Roots waxy potatoes, peeled and cubed
  • 3 cups unsalted chicken stock or vegetable stock, plus water as needed  
  • Sea salt to taste
  • ½ cup good buttermilk (not fat free)
  • ¼ cup heavy cream, or to taste
  • 1 teaspoon fresh lemon juice
  • Optional garnish: chopped chives and/or chive flowers

Directions: 

  1. Prepare ramps: Wash thoroughly and slip the outer membrane off the bulbs. Chop off and discard any roots. Remove bulbs and stems, then roughly chop them. Chop the leaves and put them aside until the very end (if you’re using scallions do the same). 
  2. In a large heavy pot or Dutch oven, heat the butter gently until it melts, then add the leeks, onions, and ramp bottoms. Sprinkle a little salt over them and sweat them gently for about 7-8 minutes, stirring occasionally. Make sure they do not brown at all!
  3.  Add garlic and potato and cook for about 5 minutes or so, stirring occasionally, then pour in stock. Raise the heat to bring to a boil, lower to a simmer, and cook, covered, until the potatoes are tender, about 30 minutes or so.  
  4. Once potatoes are tender, throw in the ramp leaves and whir in the blender or with an immersion blender until very smooth. If you blender is not great you can run the whole thing through a strainer afterwards.  
  5. Add the buttermilk, heavy cream, and lemon juice and add salt until it tastes right—the soup should not taste salty but all the flavors should assert themselves. If the soup is too thick, add a little water until the consistency is right. 
  6. To serve: I prefer this soup chilled but it’s good warm, too. You can swirl a little cream or crème fraîche on the top and scatter some chopped chives or chive flowers.




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