Makes: 8 1/2cups
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 1 bunch (about 1 lb) ramps (wild leeks), rinsed
  • 2 Tbsp Wegmans Organic Salted Butter
  • 8 cups water
  • 3 Tbsp Better Than Bouillon Vegetarian No Chicken Base
  • 1 organic baking potato, peeled, 1/2-inch dice
  • Salt and pepper to taste

Instructions

  1. Trim ramp roots; slice ramps in 1-inch pieces. Set aside.
  2. Melt butter in large stockpot on MED. Add ramps; cook 3 min, stirring constantly, until wilted. Add water, bouillon, and potatoes; stir to combine. Bring to boil on HIGH. Reduce heat to MED-LOW; cook about 20 min until potatoes are fork-tender.
  3. Add ramp-potato mixture to blender in 2 batches; puree about 2 min until smooth. Season with salt and pepper.

Chef Tip(s):

  • Garnish with sour cream or chopped chives.
  • Try replacing salt and pepper with A. Vogel Herbamare seasoning to taste.
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