2 tsp grapeseed oil
12 ramps/wild leeks, cleaned + chopped, white bulbs + greens divided
1 medium waxy potato, peeled + 1/2 inch dice
1 bunch of asparagus, woody base ends removed, stalks cut into 1-2 inch lengths
1/2 tsp ground cayenne pepper
heavy splash of dry white wine
salt + pepper
4-5 cups vegetable stock/asparagus stock
juice of 1 lime
kale chips (kale tossed in oil, salt + pepper and baked in a single layer at 400 degrees F for about 10 minutes or until crisp)
extra virgin olive oil
chopped chives/chive blossoms
Heat the grapeseed oil in a large soup pot over medium heat. Add the chopped white ramp bulbs to the pot. Stir them around and cook them until slightly softened.
Add the diced potato, asparagus and cayenne. Saute the vegetables for a minute or so.
Add the white wine, let the alcohol burn off a bit and stir the vegetables some more. Season everything with salt and pepper. Keep cooking the vegetables until the asparagus is bright, bright green.
Add the vegetable stock to the pot (enough to cover by an inch or so) and bring the mixture to a boil. Add the chopped ramp greens and stir. Simmer the soup until the potatoes are just tender, about 10 minutes or so. Remove from the heat.
Carefully blend the soup in batches in your blender to puree. Add the lime juice to the pureed soup and stir to combine. Taste the soup for seasoning and adjust if necessary. To serve, bring the pureed soup to a boil and serve with any garnishes you like and slices of the spelt bread.