Melt butter in a large saucepan over medium-low heat.

Add the ramps bulbs (halved lengthwise) and chopped ramps leaves to the saucepan.

Saute the ramps until they are tender.

Stir in the flour, ensuring it's well mixed with the ramps and butter.

Slowly whisk in the chicken broth (or vegetable broth) to avoid lumps.

Simmer the soup for 30 minutes, stirring occasionally.

In a separate bowl, beat together the egg yolks and 2/3 cup of heavy cream until well blended.

Gradually blend the egg yolk and cream mixture into the soup, adding it a little at a time to temper the eggs.

Once the egg yolk mixture is completely blended into the soup, raise the heat to near boiling.

Stir the soup until it thickens to your desired consistency.

Season with salt and pepper to taste.

Whip the remaining 1/3 cup of cream until soft peaks form.

Serve the soup hot, topping each serving with a generous spoonful of whipped cream.

Garnish each serving with minced wild leek leaves for added flavor and presentation.