Grilled Ramp Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4		Fresh ramps
1/2 cup	118ml	Vegetable oil
1/2 cup	31g / 1.1oz	Flour
4		Chicken stock
2 cups	474ml	Heavy cream
1 cup	237ml	Loaf Crusty bread (small)
		Garnish
8		Grilled ramps
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

In a stock pot, combine the oil and flour together. Cook for 5 to 6 minutes for a blond roux. Whisk in the stock and cream. Bring the liquid up to a boil and reduce to a simmer. Add the ramps except for about 8 reserved for garnish. Simmer the soup for about 40 minutes. Season with salt and pepper. Remove from the heat.

Using a hand-held bender, puree the soup until smooth. Reseason if needed. Ladle the soup in a shallow bowls. Garnish with the grilled ramps and parsley. Serve with crusty bread.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2393 broadcast 10-03-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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