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Author Notes: My husband discovered ramps two years ago. If you've never had them, search them out at your local farmers market right now - they're only available in the early spring. Their flavor resides on the spectrum between onion and garlic. What I love about this soup is the bright flavor and the dazzling green color. Enjoy and play around with the ingredients. —kfles
- 2 tablespoons butter
- 4-5 shallots (mine were very small), finely chopped
- 2 leeks, white and green parts, cleaned and sliced
- 2 bunches ramps (about 12), washed, bulbs finely chopped and leaves set aside
- 4 cups chicken broth
- Melt the butter in a stockpot over medium heat. Add the shallots, ramps (not the leaves yet!), leeks, and some salt. Cook until tender.
- Pour in the chicken stock and bring to a boil. Simmer for 15-20 minutes. Turn the heat off and add the ramp leaves, gently stirring. (At this point, you can let the soup set for a little bit to cool before pureeing if you like.)
- Puree the soup in batches (via blender or immersion blender, whatever your preference). Reheat in the soup pot if necessary.
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