Ingredients:
- 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
Garnish:
- 4 grilled fresh ramps
- 1 tablespoon chopped parsley
- Small loaf of crusty bread
Instructions:
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 minutes
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.
Best served with crusty bread.
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