| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Emlive01 |
10 |
servings |
INGREDIENTS
| 1/2 |
|
Stick Unsalted butter |
| 1 |
lb |
Fresh ramps; cleaned, and |
|
|
Cut into 2" pieces |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Bay leaf |
| 3 |
tb |
Chopped garlic |
| 10 |
c |
Chicken stock |
| 2 1/2 |
lb |
New potatoes; quartered |
| 1/4 |
c |
Heavy cream |
| 8 |
sl |
Brioche bread -; (abt 1/4" thick) |
| 1 |
|
White truffle oil |
| 4 |
sl |
Chicory Farms Desoto Cheese ; (abt 1/4" |
|
|
Thick) |
INSTRUCTIONS
Melt the butter in a 6-quart stock pot over medium-high heat. Add the
ramps. Season with salt and black pepper. Saute until the ramps are
wilted and soft, about 6 minutes. Add the bay leaf and garlic,
stirring for 2 minutes. Add the stock and potatoes and bring the
mixture to a boil. Reduce the heat to medium and simmer, uncovered,
until the potatoes are very soft and the mixture is thick and creamy,
about 1 hour. Remove the soup from the heat. Discard the bay leaf.
Slowly add the cream. Stir to blend. Reseason the soup. Brush each
side of the bread with the truffle oil. Place a piece of cheese on
top of four slices of the bread. Place the remaining slices of bread
on top of the cheese. Place the sandwiches on the hot griddle. Grill
the sandwiches for 2 to 3 minutes on each side or until golden and
the cheese has melted. Cut each sandwich into five finger-size
slices. Serve the sandwiches with the soup. This recipe yields 10
servings.
Comments: The original recipe title as listed is "Baby Ramp And New
Potato Soup With Truffle Grilled Cheese Sandwiches".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
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