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
shallots (mine were very small), finely chopped
leeks, white and green parts, cleaned and sliced
ramps (about 12), washed, bulbs finely chopped and leaves set aside
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.