3 tablespoons olive oil, plus more for serving
1 large bunch ramps, white bulbs chopped
6 cups sorrel leaves
1 small potato, diced
4 cups chicken stock
1 cup heavy cream, plus more for serving
fine sea salt
freshly ground black pepper
1 tablespoon sugar
Warm olive oil in a small pot set over medium heat. Add ramp whites and sauté until very soft, about 10 minutes. Add ramp greens and sorrel leaves and sauté until wilted, about 5 minutes. Pour in broth and add potato. Cook until potatoes are tender, about 10 minutes. Using an immersion blender, purée soup until silky smooth. Stir in heavy cream and season with salt, pepper, and sugar. Divide among bowls and drizzle with olive oil and cream, and top with freshly ground black pepper.
Yield: 4 servings.
- Recipe courtesy of Joseph Erdos