Spring Ramp Soup Recipe
Recipe information
Make Spring Ramp Soup in just 1h . spring ramp chive oil purple sweet potato chips
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Ingredients
Soup Base
Ramp-Chive Oil
Purple Sweet Potato Chips
Garnish
Soup Base
1. Prep ramps and aromatics
Separate the ramps into white bulbs (including their short stems) and green leaves. Roughly chop the white bulbs and reserve the leaves for the oil (about 2 cups chopped bulbs + stems total). Chop the onion and peel and dice the russet potato into 1/2-inch pieces.
2. Sweat vegetables
In a medium pot over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped ramps (white bulbs) and the chopped onion. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes; do not brown.
3. Simmer
Add the diced russet potato to the pot and stir to combine. Pour in 4 cups vegetable stock, add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer, reduce heat to low, cover and cook until the potatoes are very tender, about 15–18 minutes.
4. Purée and finish
Using an immersion blender (or transfer in batches to a countertop blender), purée the soup until very smooth. Return to low heat, stir in 1 cup heavy cream and taste for seasoning; adjust salt and pepper as needed. Keep warm while preparing oil and chips.
Ramp-Chive Oil
5. Blanch greens
Bring a small pot of water to a rolling boil. Submerge the 1 cup ramp leaves and 1/4 cup chopped chives for 10–15 seconds until bright green, then immediately plunge into an ice bath to stop cooking. Drain thoroughly and gently press out excess water with paper towels.
6. Blend oil
In a blender or food processor combine the blanched ramp leaves, chives, 1/2 cup neutral oil and 1/4 teaspoon fine sea salt. Blend on high until fully emulsified and bright green, about 45–60 seconds. Taste and adjust salt. If oil is too thick, add up to 1 tablespoon more oil to reach a pourable consistency.
7. Strain (optional)
For a silky oil, pass through a fine-mesh sieve or cheesecloth into a small container. Refrigerate if not using immediately; bring to room temperature before drizzling.
Purple Sweet Potato Chips
8. Slice
Using a mandoline or sharp knife, slice the purple sweet potato as thinly as possible (about 1–2 mm) for crisp chips. Keep slices even for uniform cooking; pat them dry with paper towels to remove surface moisture.
9. Fry or roast
Frying method: Heat 2 cups neutral oil in a heavy pot to 350°F (175°C). Fry batches of sweet potato slices until crisp and edges just begin to curl, about 1–2 minutes depending on thickness. Remove to a wire rack lined with paper towels and immediately salt with 1/2 teaspoon kosher salt (divided). Roasting method: Preheat oven to 425°F (220°C). Toss slices lightly with 2–3 teaspoons oil (from the 1/2 cup allotted), arrange in a single layer on a parchment-lined sheet, and roast 8–12 minutes, flipping halfway, until edges curl and chips are crisp. Salt immediately after roasting.
10. Cool
Let chips cool to room temperature so they crisp fully before serving.
Assembly & Garnish
11. Ladle soup
Divide the warm ramp soup among 4 shallow bowls (about 1 to 1 1/4 cups per serving).
12. Drizzle oil
Using a spoon, drizzle the ramp-chive oil over the surface of each bowl in a decorative pattern (about 1 to 1 1/2 teaspoons per bowl). You may also swirl a small amount of extra cream for contrast.
13. Top with chips and garnish
Nestle 3–5 purple sweet potato chips into each bowl at an angle so they sit partly above the soup. Scatter optional blanched chopped ramp tips and microgreens or chive blossoms over the soup for freshness and visual appeal.
14. Serve
Serve immediately while the soup is warm and chips are crisp.
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