Jerusalem Artichoke & Ramps Vegetable Soup.

Tartelette: Jerusalem Artichoke & Ramps Vegetable Soup And Poached Egg With Potato Hash:


Jerusalem Artichoke and Ramps Vegetable Soup
Serves 4 as a main dish
Ingredients:
1/2 pound ramps (wild leeks) (or 4-6 small leeks), cut on the bias and rinsed well
1 pound Jerusalem artichokes (peeled and quartered)
1 small head cauliflower
3 cloves garlic
4 turnips (peeled and quartered)
3 parsnips (peeled and cut into 1-inch thick rounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 or 2 oregano sprigs
1 to 2 cups water, or veggie or chicken stock

Preheat oven to 375F and position a rack in the middle.
On a large baking sheet, place the ramps and Jerusalem artichokes.
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Peel the garlic and place on the baking sheet with the cauliflower.
Finely add the turnips and parsnips to the same baking sheet.
Drizzle with the oil, salt and pepper. Place the oregano on top and roast for about 20-25 minutes. Remove the oregano
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper.