• 2 tablespoons extra virgin olive oil 
  • 4 bunches of Glascock’s Produce fresh ramps , cleaned, trimmed and chopped
  • ½ cup vegetable oil
  • ½ cup flour
  • 4 quarts chicken stock
  • 2 cups heavy cream


  • 4 grilled fresh ramps
  • 1 tablespoon chopped parsley
  • Small loaf of crusty 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 a simmer.  
  • Season with salt, pepper, and “Essence” (see below). 
  • Simmer gently for about 40 minutess
  • 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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