Grilled Ramp Soup
This recipe comes to us courtesy of Emeril Lagasse, and calls for some of his famous "Essence," Chef Lagasse suggests savoring this wild and wonderful soup with crusty bread, and I agree absolutely. Like most soups served with crusty breads, it is even further improved by the addition of tossed greens. Take my own suggestion, though, and leave the ramps, and any other onions for that matter, out of the tossed greens so that they will provide a contrast to the soup.
Combine the vegetable 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.