Baby Ramp & New Potato Soup W Truffle Grilled Sandwiches

Recipe Ingredients

1/2		Unsalted butter
1 lb	454g / 16oz	Fresh ramps - cleaned, and cut into 2 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
3 tablespoons	45ml	Chopped garlic
10 cups	2370ml	Chicken stock
2 1/2 lbs	1135g / 40oz	New potatoes - quartered
1/4 cup	59ml	Heavy cream
8		Brioche bread - (abt 1/4" thick)
1		White truffle oil
4		Chicory Farms Desoto Cheese - (abt 1/4" thick)

Recipe Instructions

Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the soup.

Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the hot griddle. Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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