Adapted from Emeril

2 bunches of ramps, trimmed and thoroughly washed
1 quart beef broth
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup heavy cream
a handful of parsley, finely chopped
salt and pepper

1. Make quasi-blond roux. Combine the vegetable oil and the flour in a Dutch oven over medium heat. Cook, stirring constantly, about 6 minutes. Whisk in the broth and the cream. Bring to a boil and then reduce the heat to medium-low.
2. 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 blender, purée the soup until smooth.
3. Ladle the soup into shallow bowls, garnish with the grilled ramps and the parsley.