Prep 10 mins
Cook 15 mins
From Beth Hallinan of Rathcoursey House. Adapted from The New Irish Table. Ramps are called wild onions or wild leeks.
- 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
- 1 2⁄3 cups half-and-half
- minced fresh chives (parsley may be substituted)
- garlic-flavored croutons (optional)
- Melt butter in a large soup pot over medium heat.
- Add onion and cook until soft, 2-3 minutes.
- Add watercress, lettuce, spinach, nettles, and ramp leaves.
- Cook, stirring frequently, until vegetables are wilted, 2-3 minutes.
- Stir in flour, lemon zest, broth, salt and pepper.
- Bring to a boil.
- Remove from heat and let cool.
- Place in a blender or food processor, in batches if necessary, and blend until smooth.
- Return to pot.
- Stir in half-and-half.
- Ladle into bowls and top with chives or parsley, and croutons if desired.
- For a stronger flavor, add a tablespoon of minced garlic or 2 tablespoons chopped scallions when cooking the onion.