POTATO, BACON, HAM, & RAMP (WILD LEEK) SOUP
Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. The flavor is a cross between a green onion or scallion and garlic. Dig these spring treasures now because their growing season is limited to a few short weeks. My husband and I are fortunate to...
Provided by Carolyn Chasteen
Categories Cream Soups
Number Of Ingredients 12
Steps:
- 1. Sautee the bacon with the onion until the onion is translucent or almost tender. Add the water, bouillon, potatoes, ham, salt, and pepper. Simmer until the potatoes are tender.
- 2. Add the chopped ramps to to the simmering pot. Thoroughly combine the milk with the flour and add that to the pot too. Cook until slightly thickened, stirring occasionally. Serve hot with a small pat of butter placed on the surface of each bowl of soup.
- 3. Note: Regular cultivated leeks, found in most grocery stores, make an excellent substitute for wild leeks in this recipe but trim off and discard the tough part of the green tops if using them.
POTATO AND WILD LEEK SOUP
Leeks (some call them "ramps" ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says "ramps" because Recipezaar kept changing it from "wild leeks" to "leek" which is a completely different vegetable.
Provided by Barb 3663
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and dice potatoes, skin and all.
- Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
- Add water and bouillon cubes, simmer.
- Wash and trim the leeks.
- Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
- Simmer till potatoes are tender.
- Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
- Add milk slowly. Heat till once again hot but not boiling.
- Snip the remaing leeks into the pot, do not boil, just keep warm.
Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7
SAVORY HAM & BACON POTATO SOUP
This soup was fantastic. I wasn't sure what to have for dinner. Then, realized I had all the makings for a good hearty potato soup. I hope you enjoy it as much as my family did. My photos
Provided by Cassie *
Categories Other Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In 2 quart dutch oven add diced and peeled potatoes, celery, smashed garlic along with enough water to cover the potatoes at least 1-2 inches. Add thyme and bouillon. Cook on high heat until potatoes, celery and garlic are soft.
- 2. In the meantime, in a large, deep skillet; fry the bacon and onion until done. Add the precooked ham, warm through.
- 3. After this is cooked, drain off the grease and place into a bowl.
- 4. In the same skillet, melt 4 tablespoons of butter, then add 4 - 5 tablespoons of flour to the melted butter. I mix this well, with a whisk, till smooth.
- 5. After the flour has cooked a few minutes, whisk in the 3 cups of milk and the cream. Stir this over high heat until it thickens into a nice gravy consistency. I then stir in the salt and pepper.
- 6. If the potatoes are finished cooking. I use my whisk and smash about half the pot of potatoes, not mashed, just somewhat smashed. Now, add the thickened milk mixture to the potatoes. Add the bacon, onion and ham mixture. Stir in the cheese. When cheese is melted; season with salt and pepper and parsley.
- 7. When serving, add additional cheese or green onions for garnish ( totally optional) Enjoy this yummy soup!!
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
RAMPS AND POTATO SOUP
Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!
Provided by Kim Severson
Categories dinner, appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
- Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
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