Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 4 Fresh ramps

  3. 1/2 cup 118ml Vegetable oil

  4. 1/2 cup 31g / 1.1oz Flour

  5. 4 Chicken stock

  6. 2 cups 474ml Heavy cream

  7. 1 cup 237ml Loaf Crusty bread (small)

  8. Garnish

  9. 8 Grilled ramps

  10. 1 tablespoon 15ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. In a stock pot, combine the oil and flour together. Cook for 5 to 6 minutes for a blond roux. Whisk in the stock and cream. Bring the liquid up to a boil and reduce to a simmer. Add the ramps except for about 8 reserved for garnish. Simmer the soup for about 40 minutes. Season with salt and pepper. Remove from the heat.

  2. Using a hand-held bender, puree the soup until smooth. Reseason if needed. Ladle the soup in a shallow bowls. Garnish with the grilled ramps and parsley. Serve with crusty bread.

  3. This recipe yields 6 servings.


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