An Appalachian Riff on French Vichyssoise Starring Wild Ramps – Garden & Gun

Ingredients

• 2 tbsp. diced bacon
• 1 tbsp. unsalted butter
• 3 cups rough-chopped wild ramps (may substitute leeks)
• ¼ tsp. red pepper flakes
• 2 cups peeled and medium-diced new potatoes
• 1 quart vegetable stock
• ⅓ cup heavy cream
• ⅓ cup whole milk
• 2 tbsp. honey
• Kosher salt, to taste
• 2 tbsp. almonds
• ½ cup lightly packed, chopped mint leaves
• ¼ cup lightly packed, chopped flat-leaf parsley
• ½ tsp. lemon zest
• 1 tsp. freshly squeezed lemon juice
• ½ tsp. kosher salt, to taste
• ½ cup extra virgin olive oil
• ¼ cup pine nuts
• ¼ cup pistachios
• 1 tbsp. benne or sesame seeds
• 1 tbsp. sunflower seeds
• 1 tsp. coriander seeds
• 1 tsp. cumin seed
• 1 tsp. fennel seed
• 1 tsp. kosher salt
• ½ tsp. ground sumac
• ½ tsp. freshly ground black pepper