Grilled Ramp Soup

• 2 tablespoons extra virgin olive oil
• Emeril's Essence (recipe follows)
• 4 bunches fresh Ramps, cleaned, trimmed and chopped
• 1/2 cup grapeseed oil
• 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. stick of butter and the flour in a large, heavy pot or Dutch oven over medium heat. Cook, stirring constantly, to make a blonde roux, 5 to 6 minutes.
2. 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.
3. 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.
4. 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.

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

Taken from www.epicurious.com/recipes/member/views/grilled-ramp-soup-52801421 (may not work)