Ramp And Potato Soup

Instructions

1. Prepare Ramp Oil: Blanch Ramp Leaves in boiling water for 15 seconds, then shock in ice water. Squeeze dry. Combine Neutral Oil and Ramp Leaves in a blender and blend on high speed until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
2. Heat Clarified Butter in a heavy-bottomed pot over medium heat.
3. Add Shallot and cook until translucent, about 3 minutes.
4. Add Fingerling Potatoes and Homemade Vegetable Stock. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20-25 minutes.
5. Add blanched Ramp Leaves and simmer for 2 minutes.
6. Carefully blend the soup using an immersion blender or in batches in a regular blender until completely smooth. Pass through a fine-mesh sieve.
7. Stir in Crème Fraîche and season with Fleur de Sel and White Pepper.
8. Serve immediately, drizzled with Ramp Oil and garnished with Microgreens.