If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic. This soup is mellow and vegetal and hued a gorgeous bright green.
|2 T||olive oil|
|1 bn||ramps (small, washed, dried, and thinly sliced)|
|1 q||vegetable broth (or chicken broth)|
|1 T||creme fraiche (plus more if you like)|
|10 oz||baby spinach (washed and dried)|
In a large saucepan, melt the butter and olive oil over medium heat. Add the ramps and a pinch of salt. Cook, stirring frequently until tender and translucent. Pour in the stock and bring to a boil. Lower the heat and allow to simmer gently for 15 minutes. Remove from heat, and stir in the spinach.
In batches, purée in a blender. Take care not to fill the blender more than a third full, and keep the lid on! (If you have an immersion blender, use it instead.) The soup should be very smooth.
Pour the soup back into the saucepan and warm over low heat. Stir in the crème fraîche, and taste and adjust the seasoning if needed.
Serve warm, with an optional dollop of crème fraîche on top of each bowl.
If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic.