Grilled Ramp Soup

• 2 tablespoons extra virgin olive oil
• Emeril's Essence (recipe follows)
• 4 bunches fresh Ramps, cleaned, trimmed and chopped
• 1 stick of butter
• 1/2 cup flour
• 4 quarts chicken stock
• 2 cups heavy cream
• Garnish:
• 4 grilled fresh Ramps
• 1 tablespoon chopped parsley
• Small loaf of crusty bread

1. Preparation:
2. In a stockpot, combine the oil and the flour and cook for about 5 minutes to create a blonde roux. While the roux is still at the "blonde" stage (don't let it turn brown!), whisk in the stock and the cream. Bring to a boil, then reduce to a simmer.
3. Simmer gently for about 40 minutes. Season with salt, pepper, and "Essence."
4. 20 minutes before after adding broth, put the ramps in.
5. Remove from the heat and puree in a blender or food processor until smooth. Re-season if needed, and reheat.
6. When piping hot, ladle the soup into shallow bowls and garnish with the grilled ramps and parsley. Serve with crusty bread.

extra virgin olive oil, fresh ramps, butter, flour, chicken stock, heavy cream, parsley, crusty bread

Taken from www.epicurious.com/recipes/member/views/grilled-ramp-soup-52298311 (may not work)