| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Essnce06 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
bn |
Fresh ramps |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Flour |
| 4 |
qt |
Chicken stock |
| 2 |
c |
Heavy cream |
| 1 |
sm |
Loaf Crusty bread |
|
|
=== GARNISH === |
| 8 |
|
Grilled ramps |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
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. 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. This recipe yields
6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2393 broadcast 10-03-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”