Ingredients
2 tablespoons extra virgin olive oil
Emeril’s Essence (recipe follows)
4 bunches fresh Ramps, cleaned, trimmed and chopped
½ cup grapeseed oil
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
stick of butter and the flour in a large, heavy pot or Dutch oven over medium heat. Cook, stirring constantly, to make a blonde roux, 5 to 6 minutes.
Whisk in the stock and the cream. Bring to a boil and then reduce the heat to a simmer. Season with salt, pepper, and “Essence” (see below). Simmer gently for about 40 minutes.
Lightly grill 6 of the ramps. Cut the remaining ramps into 1-inch pieces. Add the chopped ramps to the soup, season with salt and pepper, and simmer for about 40 minutes.
Remove from the heat and using a hand-held blender, puree the soup until smooth. Ladle the soup into shallow bowls, garnish with the grilled ramps and the parsley. Serve with crusty bread.
