Try this Grilled Ramp Soup recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (1346g) | ||
Recipe Makes: 6 servings | ||
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Calories: 760 | ||
Calories from Fat: 391 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 92.7mg | 29 % | |
Sodium 1846.1mg | 64 % | |
Potassium 1390.6mg | 37 % | |
Total Carbohydrate 55.9g | 16 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 55.5g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 760
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