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.