Ingredients
2 tablespoons extra virgin olive oil
Emeril’s Essence (recipe follows)
4 bunches fresh Ramps, cleaned, trimmed and chopped
1 stick of butter
½ cup flour
4 quarts chicken stock
2 cups heavy cream
Garnish:
4 grilled fresh Ramps
1 tablespoon chopped parsley
Small loaf of crusty bread
Preparation
Preparation: In a stockpot, combine the oil and the flour and cook for about 5 minutes to create a blonde roux. While the roux is still at the “blonde” stage (don’t let it turn brown!), whisk in the stock and the cream. Bring to a boil, then reduce to a simmer. Simmer gently for about 40 minutes. Season with salt, pepper, and “Essence.” 20 minutes before after adding broth, put the ramps in. Remove from the heat and puree in a blender or food processor until smooth. Re-season if needed, and reheat. When piping hot, ladle the soup into shallow bowls and garnish with the grilled ramps and parsley. Serve with crusty bread.
