2 lbs washed and trimmed ramps, bulb end sliced into 1/2″ rounds, separated from chopped greens
1 large sweet onion, sliced and chopped into 1/2″ dice
2 tbsp olive oil
4 cups vegetable or rich chicken broth, cool or room temp
2 cups of mashed potatoes (I save leftover mashed potatoes to use in this recipe)
1/2 cup of grated parmesan
salt & pepper
crème fraîche, savory croutons to garnish
Sauté ramp bulbs with sweet onion in large pan over medium heat with olive oil for 5 minutes. Add chopped greens to heat and cook for 5 more minutes, stirring frequently.
Deglaze pan with 1/2 cup of broth and simmer/reduce for 5 minutes.
Turn off heat and add mashed potatoes. Stir to incorporate potatoes and greens and onion and broth. Add mixture to blender and puree on low setting.
Slowly pour stream of broth into blender until mixture becomes more liquified and incorporated. Turn off blender.
Pour mixture from blender into 2-quart sauce pan and add remainder of broth. Combine liquid and puree over medium heat for 10 minutes.
Add grated parmesan and mix well.
Ladle hot cream of ramp soup into small bowls and serve with a dollup of cremè fraîche or savory croutons.