Do you have any recipe?
What i've been thinking. (purely improvised right now)
A base of white wine, cream & broth
Going to be served with bread made over the fire.
Me & my friends part is the starter only. It's going to be done tomorrow, so it can't be any hard to get ingredients.
here is one Chef taught me. Except he would grill the ramps and asparagus to give it a charred flavor and sometimes he would put some crab meat in it, ( one of my favorite soups) I made this one lighter for the cry babies out there.
Ingredients
2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided (see note above)
2 tablespoons unsalted good butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1 cup creme fraiche or plain yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint
Procedures
1
Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.
2
Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and creme fraiche to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
3
With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
4
Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.