Spring Pea Potage with Ramps and Potatoes
- 2 tablespoons unsalted butter
- 1/8 lb pancetta, finely chopped
- 1 bunch ramps, trimmed and rinsed- white and green portions separated
- 6 cups chicken stock- as always, homemade is best
- 1 1/2 -2 lbs yellow potatoes, peeled and chopped to dainty bite sized pieces
- Flaky sea salt
- 2 cups peas- frozen works fine
- 1/2 cup fresh mint leaves
- Cracked black pepper
- Olive oil for serving if desired
Melt butter over medium heat in soup pot. Add pancetta and render until crisp and golden. Minced white portion of ramps, add to pot and cook until very fragrant and delicious. Add chicken stock and potatoes. Season with salt and bring to a boil. Reduce heat and cook until potatoes are just tender. Stir in peas. Chop reserved ramp greens and add along with torn mint leaves. Cook until everything is tender and hot. Season with more salt and pepper. Drizzle with olive oil as desired.