POTATO RAMP SOUP

Ingredients

• 3 wild leeks, white parts only
• 1 onion, chopped
• 2 tablespoons extra virgin olive oil
• 6 medium potatoes, peeled and sliced thinly
• 1 head cauliflower, chopped
• 2 cloves garlic, roasted
• 3 tablespoons vegetable stock (organic Better Than Bouillon recommended)
• 1 teaspoon salt
• 4 quarts rice milk ¼ teaspoon white pepper

Directions

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic. Sauté at a very low temperature, stirring occasionally until slightly soft. Add the rice milk, potatoes and salt. Bring to a simmer, then cover and simmer for forty minutes. Purée, then press through a sieve to get a very fine texture. Garnish with chopped ramp greens.