• Baby Ramp And New Potato Soup With Truffle Grilled Sandwiches

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    • 1/2 stk Unsalted butter
    • 1 lb Fresh ramps cleaned, and cut into 2" pcs Salt to taste Freshly-grnd black pepper to taste
    • 1 x Bay leaf
    • 3 Tbsp. Minced garlic
    • 10 c. Chicken stock
    • 2 1/2 lb New potatoes quartered
    • 1/4 c. Heavy cream
    • 8 slc Brioche bread - (abt 1/4" thick)
    • 1 x White truffle oil
    • 4 slc Chicory Farms Desoto Cheese - (abt 1/4" thick)


    1. Heat the butter in a 6-qt stock pot over medium-high heat. Add in the ramps. Season with salt and black pepper. Saute/fry till the ramps are wilted and soft, about 6 min. Add in the bay leaf and garlic, stirring for 2 min. Add in the stock and potatoes and bring the mix to a boil. Reduce the heat to medium and simmer, uncovered, till the potatoes are very soft and the mix is thick and creamy, about 1 hour. Remove the soup from the heat. Throw away the bay leaf. Slowly add in the cream. Stir to blend. Reseason the soup.
    2. Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the warm griddle. Grill the sandwiches for 2 to 3 min on each side or possibly till golden brown and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup.
    3. This recipe yields 10 servings.
    4. Comments: The original recipe title as listed is "Baby Ramp And New Potato Soup With Truffle Grilled Cheese Sandwiches".

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