Grilled Ramp Soup
A perfect Spring soup to bring out the best of flavors from wild leeks (ramps). Easy to make and versatile, whether for an elegant dinner or luncheon, or an informal meal.
Combine the grapeseed oil 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.
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.