Nettle and Ramp Soup
3 tablespoons unsalted butter
2 cups potatoes (I like Yukon Gold), chopped
1 medium leek, washed well, chopped
2C ramp leaves, use the bulbs as well but remove before measuring the leaves
A handful of chives, plus extra for garnish
4 cups chicken stock (vegetable stock works well too)
4C of nettles-be careful when adding to soup so you dont get stung
salt and freshly ground black pepper, to taste
1/4 C heavy cream
Melt the butter in a soup pot over medium heat. Add the potatoes, leeks, and ramp bulbs, and toss them in the butter.
Cover and sweat the vegetables over medium-low heat for about 10 minutes until soft and translucent (make
sure they don’t brown). Add the stock, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the ramp leaves, chives, and nettle and simmer another 5-6 minutes or until the leaves are soft. Season with salt and pepper. Add heavy cream.
Blend in a blender until very smooth, I use an immersion blender and just do it in the soup pot. If you really want a creamy soup, strain it thru a fine sieve after blending (I dont bother doing this very often). Reheat, taste and re-season if necessary.