Baby Ramp and New Potato Soup with Mini Truffle Gri

Name: Baby Ramp and New Potato Soup with Mini Truffle Grilled Cheese Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick unsalted butter; 1 pound fresh ramps, cleaned and cut into 2-inch pieces; Salt; Freshly ground black pepper; 1 bay leaf; 3 tablespoons chopped garlic; 10 cups chicken stock; 2 1/2 pounds new potatoes, quartered; 1/4 cup heavy cream; 8 slices of Brioche bread (about 1/4-inch thick); Small bottle of White Truffle Oil; 4 slices of Chicory Farms Desoto Cheese (about 1/4-inch thick)

Servings: persons

1/2 stick unsalted butter
1 pound fresh ramps, cleaned and cut into 2-inch pieces
Salt
Freshly ground black pepper
1 bay leaf
3 tablespoons chopped garlic
10 cups chicken stock
2 1/2 pounds new potatoes, quartered
1/4 cup heavy cream
8 slices of Brioche bread (about 1/4-inch thick)
Small bottle of White Truffle Oil
4 slices of Chicory Farms Desoto Cheese (about 1/4-inch thick)

1
Melt the butter in a 6-quart stock pot over medium-high heat.
2
Add the ramps.
3
Season with salt and black pepper.
4
Saute until the ramps are wilted and soft, about 6 minutes.
5
Add the bay leaf and garlic, stirring for 2 minutes.
6
Add the stock and potatoes and bring the mixture to a boil.
7
Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and cream, about 1 hour.
8
Remove the soup from the heat.
9
Discard the bay leaf.
10
Slowly add the cream.
11
Stir to blend.
12
Reseason the soup.
13
Brush each side of the bread with the truffle oil.
14
Place a piece of cheese on top of four slices of the bread.
15
Place the remaining slices of bread on top of the cheese.
16
Place the sandwiches on the hot griddle.
17
Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted.
18
Cut each sandwich into five finger-size slices.
19
Serve the sandwiches with the soup.

1498

kcal

Calories

Fat

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 stick unsalted butter, 1 pound fresh ramps, cleaned and cut into 2-inch pieces, Salt, Freshly ground black pepper, and more.

Yes, Baby Ramp and New Potato Soup with Mini Truffle Grilled Cheese Sandwiches falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Ramp and New Potato Soup with Mini Truffle Grilled Cheese Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions