Ramp and White Cheddar Soup

We haven't had a chance to dig our own ramps yet, but our good friend Jenny gave us some last weekend.  Here's an awesome ramp soup recipe Cindy just came up with.

• 3 Tbls unsalted butter
• 1-1/2 cups sweet onion, finely chopped
• 3 ramp bulbs, finely chopped (about 2 Tbls), greens reserved
• 6 Tbls flour
• 1/4 cup + 1 Tbls vermouth
• 4 cups chicken broth
• 1 bay leaf
• 3 cups heavy cream
• 2 cups sharp white cheddar cheese, shredded (about 8 ounces)
• 2 Tbls ramp greens, minced
• pinch cayenne pepper
• pinch crushed red pepper
• pinch salt

In a heavy bottom soup pot, combine butter, onion, crushed red pepper, salt and ramp bulbs.  Cook on medium heat for about 10 minutes or until soft.  Stir in flour and cook 2 more minutes.  Add 1/4 cup vermouth and cook 1 more minute.  Stir in chicken broth and bay leaf and simmer for 15 minutes.  Whisk in cream, cheese and ramp greens.  Continue whisking and warming without boiling for about 5 minutes.  Adjust seasoning to taste with cayenne pepper, salt and vermouth.  Warm a few more minutes and serve.