Watercress and Ramp Soup
Ingredients
- 5 tablespoons unsalted butter
- 5 cups thinly sliced leeks, white and pale-green parts only (7 or 8 medium leeks)
- 2 cups thinly sliced ramps
- 4 cups water
- 2 cups milk
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
- 1 tablespoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 bunches watercress (about 8 ounces), washed, tough ends trimmed
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