- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 quarts chicken broth
- 2 cups heavy cream
- 2 tablespoons olive oil
- Emeril's Original Essence
- 4 bunches fresh ramps, trimmed and large leaves removed
- FOR GARNISH:
- 4 grilled ramps
- 1 tablespoon chopped parsley
- Crust bread
- Combine the vegetable oil and the flour in a large, heavy pot or Dutch oven over medium heat. Cook, stirring constantly, to make a blond roux, 5 to 6 minutes. Whisk in the stock and the cream. Bring to a boil and then reduce the heat to medium-low.
- 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.
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