Recipe - Grilled Rainbow Trout With Mushroom Stuffing

2 tablespoon Olive oil
4 bn Fresh ramps
One half cup Vegetable oil
One half cup Flour
4 qt Chicken stock
2 cup Heavy cream
1 small Loaf Crusty bread
=== GARNISH ===
8 Grilled ramps
1 tablespoon Chopped parsley

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 handheld 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