Rathcoursey Emerald Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 1 cup packed watercress leaf, chopped
• 1 head butterhead lettuce, separated into leaves
• 1 cup packed spinach leaves, chopped
• 2 handfuls young nettles, chopped (arugula may be substituted)
• 1 tablespoon chopped onion tops (ramps or wild onions or leeks, not regular onions. garlic cloves may be substituted)
• 3 tablespoons flour
• 1 tablespoon grated lemon zest
• 4 cups low sodium chicken broth
• salt
• pepper
• 1 2/3 cups half-and-half
• minced fresh chives (parsley may be substituted)
• garlic-flavored croutons (optional)

Recipe

• 1 melt butter in a large soup pot over medium heat.
• 2 add onion and cook until soft, 2-3 minutes.
• 3 add watercress, lettuce, spinach, nettles, and ramp leaves.
• 4 cook, stirring frequently, until vegetables are wilted, 2-3 minutes.
• 5 stir in flour, lemon zest, broth, salt and pepper.
• 6 bring to a boil.
• 7 remove from heat and let cool.
• 8 place in a blender or food processor, in batches if necessary, and blend until smooth.
• 9 return to pot.
• 10 stir in half-and-half.
• 11 ladle into bowls and top with chives or parsley, and croutons if desired.
• 12 for a stronger flavor, add a tablespoon of minced garlic or 2 tablespoons chopped scallions when cooking the onion.