To me, this is the perfect spring soup. It's green, with a clean, fresh flavor, and can be served warm or cold, depending on the weather (which, if this spring is any indication, can oscillate rather unpredictably). As a bonus, it calls for no broth; just water. Pour it into a jar and take it for lunch, or serve it to company. If you want to be very fancy and uber-seasonal, take 1 whole ramp for each person and fry it in hot olive oil until the leaves crisp and the stem softens. Then place it in a spiraled pattern atop the soup.

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