Grilled ramp soup

Yield: 6 servings

Measure Ingredient
2.00 tablespoon olive oil
4.00 bunch fresh ramps
½ cup vegetable oil
½ cup flour
4.00 quart chicken stock
2.00 cup heavy cream
1.00 small loaf crusty bread
1 === garnish ===
8.00 grilled ramps
1.00 tablespoon chopped parsley

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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

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