4 servings

50 g (3.5 T) butter
750 g onion, sliced ¼-inch-thick
50 g shallot, ¼-inch-thick
2 cloves garlic, minced
3 sprigs thyme, 1 t black peppercorns
125 g potatoes, (using leftovers)
1.5 qts Court Bouillon
50 g ramps
¾ c heavy cream, warmed

Melt butter in a large saucepan over medium heat. Add onions and shallots and sweat until softened, about 5 minutes. Add garlic and sweat for a another 2-3 minutes. Add herbs, potatoes, and court bouillon and simmer until the potatoes are cooked, about 20 minutes. Transfer to a blender and purée with ramps. Transfer back to the saucepan and bring to simmer. Add cream and simmer until thickened, about 5 minutes.