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Potato and Ramp Vichyssoise

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April 15, 2009

Potato and Ramp Vichyssoise
Chef Michael Kloeti
Michael's on the Hill Restaurant

Yield: 6 people


  • 1 pounds Potatoes, Russet, Peeled and cut into 1-inch cubes
  • 1 tablespoon Butter, unsalted
  • 1½ Cups White wine, dry
  • 10 each Ramps or scallions, use only the white parts+2 inches of the green, cut into ½-inch pieces. Remove the rest and chop and reserve as a garnish if desired.
  • ½ Cup Cream, heavy
  • 2½ Cup Broth, chicken or vegetable
  • 1 sprig Rosemary
  • 3 sprigs Thyme
  • 1 Cup Milk, whole
  • To Taste Salt
  • To Taste Pepper, fresh ground black


1. Over medium heat, melt the butter in a sauté pan, and lightly sauté the ramps (or scallions) until they are transparent, but do not have color.

2. Add the wine and simmer for 2 minutes.

3. Add the potato, broth and herbs, and bring it to a boil. Turn the heat down to medium/low, and allow it to simmer until the potatoes are very tender, about 25 minutes.

4. Stir in the cream bring it to a low boil, then reduce the heat to medium low and simmer for 5 minutes.

5. Season with salt and pepper to your own taste, then remove the herbs.

6. Purée the soup and strain it if you would like it to have a silky texture. This is optional-it will be delicious even without straining it!

7. Pour the soup into a cold bowl and chill the soup for at least 2 hours.

8. Add the milk to adjust the consistency. If you like it thick, you may not need it all.

9. Re-season with salt and pepper if necessary.

10. To serve, pour very cold soup into bowls and garnish with the reserved, chopped ramp leaves or scallion tops.

For a special, decadent finish:

- Drizzle the top with a touch of white truffle oil

- Top the soup with a dollop of fresh sour cream and a small spoon of: your favorite caviar, some diced smoked salmon and/or chopped chives!

Chef Michael says:

Ramps are a wild leek found in many areas of the world, and are plentiful in Vermont, as well as in my homeland of Switzerland. My mother's yard was covered with ramps, and I remember picking them for all sorts of recipes. We even pickled them so that they could be enjoyed in Winter with our cheese and sausage lunches, and our Raclette dinners!

This soup is a nice beginning to a summer meal served cold, and is also delicious served hot. We adore ramps in this dish, but you can use scallions, leeks or any number of items from the onion family.

Whenever a dish is chilled, the flavors become less pronounced. Because of this, we recommend to always re-taste chilled, prepared foods, to assure proper seasoning.

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