Rathcoursey Emerald Soup

Name: Rathcoursey Emerald Soup
Ingredients: 4 tablespoons unsalted butter; 12 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 23 cups half-and-half; minced fresh chives (parsley may be substituted); garlic-flavored croutons (optional)

15 ingredients

12 steps

Ingredients

4 tablespoons unsalted butter
12 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 23 cups half-and-half
minced fresh chives (parsley may be substituted)
garlic-flavored croutons (optional)

Directions

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.