Combine the grapeseed 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. Serve with crusty bread.
2 ½ tablespoons paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon fresh cracked pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Stores well in an airtight container. Makes about 2/3 cup.