Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　Ramps, or wild leeks, are celebrated as a sign of spring in Appalachia. This creamy soup captures the briefly flourishing vegetable's essence: Cooking the oniony bupounds brings out their sweetness, and bright green stems lend a cheerful color.

　　

Ingredients

Makes 4 (about 4 cups) servings

　　1 pound ramps

　　1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced

　　1/4 teaspoon white pepper

　　2 tablespoons vegetable oil

　　1/3 cup dry white wine

　　3 1/2 cups reduced-sodium chicken broth

　　1/4 cup grated Parmigiano-Reggiano

　　2 tablespoons unsalted butter

　　Garnish: almond oil or extra-virgin olive oil

　　

Step 1

Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.

　　

Step 2

Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.

　　

Step 3

Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.