Yield: 6 servings
|2.00 tablespoon||olive oil|
|4.00 bunch||fresh ramps|
|½ cup||vegetable oil|
|4.00 quart||chicken stock|
|2.00 cup||heavy cream|
|1.00 small||loaf crusty bread|
|1||=== garnish ===|
|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@...
Recipe by: Emeril Lagasse
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