Leprechaun Soup

Directions

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.
2. 2
   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.
3. 3
   Saute on medium-low heat until the vegetables are tender. Add the broth and the potatoes. Simmer until the potatoes are tender.
4. 4
   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.
5. 5
   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. * Don't use a food processor. It heats up the leaves and you will lose the pretty color.
6. 6
   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) Serve hot or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise.
7. 7
   Serve with crusty artisan bread or the Ramp Chimichurri Challah bread (pictured.)