Recipe

Baby Red Potato Salad Recipe

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Ingredients

Directions

Step #1 Melt the butter in a 6-quart stock pot over medium-high heat.
Step #2 Add the ramps.
Step #3 Spice up this with salt & black pepper.
Step #4 Saute until the ramps are wilted & soft, about 6 mins.
Step #5 Add the bay leaf & garlic, stirring for 2 mins.
Step #6 Add the stock & potatoes & bring the mixture to a boil.
Step #7 Reduce the heat to medium & let simmer, until the potatoes are very soft & the mixture is thick & creamy, uncovered, about 1 hr.
Step #8 Remove the soup from the heat.
Step #9 Discard the bay leaf.
Step #10 Slowly add the cream.
Step #11 stir this to mix.
Step #12 ReSpice up the soup.
Step #13 Brush each side of the bread with the truffle oil.
Step #14 Place a piece of cheese on top of four slices of the bread.
Step #15 Place the remaining slices of bread on top of the cheese.
Step #16 Place the sandwiches on the hot griddle.
Step #17 Grill the sandwiches for 2 to 3 mins on each side or until golden and the cheese has melted.
Step #18 Cut each sandwich into five finger-size slices.
Step #19 Serve the sandwiches with the soup.
Step #20 This recipe yields 10 servings.
Step #21 Comments: The original recipe title as listed is "Baby Ramp & New Potato Soup With Truffle Grilled Cheese Sandwiches".
Step #22 --.
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