I simply LOVE spring. I love the potential it holds for the upcoming summer. Our life is so jam-packed-FULL during spring, but I would have it any other way! Baby chicks, turkey poults, starting the garden, hunting for morel mushrooms and foraging for ramps are just the highlights of what takes up all of our free time… AND this year we’ve added a new puppy to the mix!
Are we nuts? Yes!! But in a really good way 🙂
Combining all these amazing fresh spring flavors in a hearty creamy soup is great for those chilly spring days.. especially when you’ve just returned from a 5 mile hike in the rain!
And, as always, I am challenged by translating an awesome recipe idea into something I can enjoy without out having gluten, dairy, egg, soy…. but it still has to be AH-MAZ-ING… Now, don’t worry if you can have all those yummy things, or if your vegetarian/vegan I’ll tell you what to do to tailor this recipe to your requirements!
Here’s what you need:
- 3 Slices of Nitrate Free Bacon, chopped (vegan/vegetarian, omit)
- 2T Healthy Fat of your choice (Coconut Oil, Butter, Ghee, My Ultimate Healthy Whipped Cooking Oil Blend, etc.)
- 1/2c Chopped Ramps, Onion or Leek (whichever is the most local/seasonally fresh for you!)
- 2 Cloves of Garlic, pressed
- 1/2c Chopped Celery
- 1/2c Chopped Carrot
- 1+ c Fresh Morel Mushrooms (or reconstituted dried morel mushrooms)
- 2 Bay Leaves
- 4 Red or Yukon Gold Potatoes, peeled and cubed (about 5 cups)
- 4c Chicken, Turkey or Vegetable Stock
- 1 can of Coconut Milk (or 1-1/2c Heavy Cream)
- Sea Salt, Pepper and/or Seasoned Salt to taste
In a large pot, over medium heat cook your chopped bacon with 2T fat, until browned. Add in Ramps, Garlic, Celery and Carrot, sauté until soft, add in Morels. (If morels are scarce/expensive just use 1c. However, if you are having a great year finding them use 2 cups, I like to use 50% chopped and 50% whole small morels) I seasoned mine with 1t of my Homemade Seasoned Salt, you can just sea salt and pepper to taste.
Once the morels have softened, add in the cubed potatoes and combine everything together, then add in the Stock. The stock level should just be above the potato/mixture, add bay leaves. Cover and gently simmer for about 10 minutes, or until potatoes are tender.
In your blender, combine 2c of your potatoes/stock with your coconut milk and blend until smooth (this is what gives the soup it’s creamy texture without adding additional starch/flour) Add your creamy mixture into your soup.. let your soup cook over medium/low for about 10 minutes for the flavors to combine, Season with additional Seasoned Salt, Sea Salt and/or pepper to taste.
Your soup will be yummy right now, but I personally like to always give my soups/stews etc time to rest. Time to cool down and sit on the stove. The flavors will develop better, in my opinion. So, if it’s possible.. shut off the stove, cover your pot and let your soup sit for about an hour, or longer.. My husband’s grandmother would make dinner early in the day and let it sit around for a while and the flavors were always so much better then when I tried to throw together the same dish then eat it right away.. But we’re busy and there are times we just can’t wait!
Remove bay leaves prior to serving and garnish your bowl of soup with sliced ramp greens or green onions/scallions.
(if you’re curious about sourcing the ingredients I use or want my recipe for a homemade ingredient, click on the orange text to see my recommendations!)