Ramp and Pea Soup with Creme Fraiche

Via Ideal Bite:

Makes about three quarts

Soup Ingredients (local or organic whenever possible):
4 cups (2 lb) ramps, chopped about half way up (reserve green tips)
1/2 cup onion, diced
1 stick butter
1 cup white wine
12 cups veggie or chicken stock
8 cups (5 lb) peas, shucked
1 Tb fresh thyme, minced
1/4 cup fresh parsley, chopped
1 cup heavy cream (optional)
Salt and pepper to taste

Crème Fraiche Ingredients:
1 cup reserved ramp tips, 1/2 minced, 1/2 julienned
1/2 cup buttermilk
2 tsp lemon zest
1 cup sour cream
1 tsp lemon juice

In a large pot, wilt ramps and onions in butter. Do not caramelize. Add wine and simmer until reduced by half, then add stock and bring to a boil. Add peas and herbs all at once, cook for 2 minutes. Remove from heat and puree in blender until very smooth, then add heavy cream if desired. Cool rapidly by placing in fridge.

For crème fraiche: Puree minced ramp tips and buttermilk in a blender until light-green and smooth. Mix in lemon zest, sour cream, and lemon juice, and set aside. Julienne the remaining ramp tips into delicate 1-inch long strips. Serve soup hot or cold, garnished with a dollop of the ramp crème fraiche and raw ramp strips.

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