Recipe: Green Garlic, Ramps and Yellow Potato Soup

I know it doesn’t feel much like spring these days — we’re instead racing towards summer. Perhaps by the time this appears in your in-box it will have rained on my garden and our new trees, giving all growing things a fresh cooling bath.

In any case, this is a lovely spring soup, one you can’t replicate at any other time of year. It’s velvety smooth with a subtle garlic and ramp flavor. Since spring is working on fleeting, make it soon, or tuck the recipe away for next year.

No garlic grows in my garden this year, so the green garlic, simply the young plant pulled before the bulb forms, was purchased from my local coop. The ramps came from my good friend, Carrie. In turn, she went home with an armload of rhubarb and made a crostata. Bartering always makes it better.

Green Garlic, Ramps and Yellow Potato Soup
Makes 4 first-course servings.

2 tablespoons butter
1 tablespoon olive oil
About 3 ounces green garlic, trimmed and thinly sliced to get a heaping 1/2 cup, reserve 2 tablespoons sliced green tops for garnish
1 small yellow onion, sliced
4 to 6 ramps, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
3 cups chicken or vegetable broth
1 1/4 pounds Yukon Gold potatoes, peeled and sliced
1/3 cup heavy cream

1. In a large heavy saucepan, melt the butter with the oil over medium heat. Add the green garlic, onion and ramps and sprinkle with a pinch of salt. Cook, stirring often, for 5 to 6 minutes, until very tender. Add the broth and potatoes and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

2. Using an immersion blender, or in batches in a food processor or blender, puree the soup until smooth. Return to the saucepan (if necessary) and stir in the cream.

3. Warm the soup over medium-low heat, stirring often, and season to taste with salt and pepper. Ladle into bowls and sprinkle each with a little of the sliced green garlic tops. Serve hot.