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Baby Ramp & New Potato Soup W Truffle Grilled
Sandwiches
1
1
/2 Stick Unsalted butter
Pound Fresh ramps; cleaned, and
Cut into 2" pieces
Salt; to taste
Freshly−ground black pepper; to taste
1
3
1
2
1
8
1
4
1
Bay leaf
Tablespoon Chopped garlic
0 Cup Chicken stock
1/2 Pound New potatoes; quartered
/4 Cup Heavy cream
Slice Brioche bread −; (abt 1/4" thick)
White truffle oil
Slice Chicory Farms Desoto Cheese −; (abt 1/4"Thick)
/2 Fat; 0 Other Carbohydrates
Melt the butter in a 6−quart stock pot over medium−high heat. Add the ramps.
Season with salt and black pepper. Saute until the ramps are wilted and
soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes.
Add the stock and potatoes and bring the mixture to a boil. Reduce the heat
to medium and simmer, uncovered, until the potatoes are very soft and the
mixture is thick and creamy, about 1 hour. Remove the soup from the heat.
Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the
soup. 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 hot griddle. Grill
the sandwiches for 2 to 3 minutes on each side or until golden and the
cheese has melted. Cut each sandwich into five finger−size slices. Serve the
sandwiches with the soup. This recipe yields 10 servings.
Baby Ramp & New Potato Soup W Truffle Grilled Sandwiches
32
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