I was lucky enough to get ahold of some local wild ramps aka leeks. These precious babes are only in season for 2-3 weeks for harvesting and are absolutely delish!
What you need:
5 potatoes peeled and cubed
1 white onion
Box veggie stock (4 cups)
A big handful of ramps, ends cut off, using only the pink part (saving the chopped leafy part for later)
1/3 cup white wine (I used what I had on hand)
What to do:
In a stock pot, add olive oil, ramps and onion until soft.
Add your wine and let simmer for about two minutes; then add your veggie broth and potatoes.
Boil for about 15 to 20 minutes, depending on how big you cut your potato pieces.
Once soft add the green leafy part of the ramps to your soup and simmer for one minute. I added a dash of white pepper for a bit of spice, you can omit it if you do not like spicy.
After everything has been stirred and combined, add to your blender and blend in batches to purée the soup or use a hand-mixer.
Once completed add a little splash of olive oil or avocado oil on top and enjoy!