Potato Ramp Soup

Add shallots (2) and sweat until translucent.

Stir in miso (3 Tbsp) and combine thoroughly with the shallots.

Add diced potatoes (2 handfuls) and stir to coat with the shallot-miso mixture.

Pour in water to cover potatoes plus about 1 in extra. Bring to a boil, then reduce to a simmer.

Cook until potatoes are fully tender, 10–15 minutes.

Add ramp greens (2 large handfuls) and cook just until wilted and tender, 1–2 minutes.

Puree the soup directly in the pot using a Sammic XM-12 immersion blender (or any high-power immersion blender) until smooth.

Season to taste with salt and black pepper.

Ladle into bowls and top with a dollop of prepared horseradish. Optionally finish with ramp oil, ramp ash, potato chips, or fresh sliced alliums.