I'm going to dissemble and not show how excited I am by the fact that ramps are in season for all of, oh I don't know, a week? I'm exaggerating, but it's certainly a meager season and I know I'm going to pining for them until this time next year.
I exited Union Square green market with two fistfuls of ramps (don't bother with Dean & Deluca, whose "bunch" consists of four sprigs for $3) exceedingly smiley considering they're just vegetables. But they're brilliant ones, and something that I had never had in England. I love my adopted country.
I decided to make ramp soup with my bunches as I wanted to make something that didn't disguise their flavor or relegate them to a side dish. I was not disappointed. This soup is a clear, singing choir of ramps, with a beautiful bright green color. I know it sounds bombastic, but I think it's a near perfect spring soup, so go and get those ramps before someone else does and make this soup!