Leprechaun Soup

1. 1

   ["Rinse the ramps in cold water. Remove the roots. Cut the ramp leaves off and set aside. Chop the ramp bulbs and the stems. Chop the onion.", "In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan, crumble and set aside. Pour off all but 2 TBSP. of the bacon grease. Add ramp bulbs, stems and onions.", "Saute on medium-low heat until the vegetables are tender. Add the broth and the potatoes. Simmer until the potatoes are tender.", "While the potatoes are cooking; stack the ramp leaves together and roll the leaves up tightly (sleeping bag style.) Then slice (Chiffonade) or roughly chop.", "Put the Half & Half into a 2 cup glass measuring cup. Add the ramp leaves. Use an immersion blender to puree the leaves and cream. Blend until smooth.

2. 2

   * Don't use a food processor. It heats up the leaves and you will lose the pretty color.", "Stir the cream mixture into the soup. Add the cheese. Heat thoroughly without boiling. Add salt and pepper to taste. Garnish with the reserved bacon, more cheese and chives- (optional)

3. 3

   Serve hot or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise.", "Serve with crusty artisan bread or the Ramp Chimichurri Challah bread (pictured.)"]

* Per serving · 4 servings · Values may vary.