Earthy Delights Recipe

Grilled Ramp Soup

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.

2 tablespoons extra virgin olive oil
Emeril's Essence (recipe follows)
4 bunches fresh Ramps, cleaned, trimmed and chopped
½ cup grapeseed oil
½ cup flour
4 quarts chicken stock
2 cups heavy cream

4 grilled fresh Ramps
1 tablespoon chopped parsley
Small loaf of crusty bread


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.



Emeril's "Essence"


  • 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.