From Beth Hallinan of Rathcoursey House. Adapted from The New Irish Table. Ramps are called wild onions or wild leeks.
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- 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)
- 1Melt butter in a large soup pot over medium heat.
- 2Add onion and cook until soft, 2-3 minutes.
- 3Add watercress, lettuce, spinach, nettles, and ramp leaves.
- 4Cook, stirring frequently, until vegetables are wilted, 2-3 minutes.
- 5Stir in flour, lemon zest, broth, salt and pepper.
- 6Bring to a boil.
- 7Remove from heat and let cool.
- 8Place in a blender or food processor, in batches if necessary, and blend until smooth.
- 9Return to pot.
- 10Stir in half-and-half.
- 11Ladle into bowls and top with chives or parsley, and croutons if desired.
- 12For a stronger flavor, add a tablespoon of minced garlic or 2 tablespoons chopped scallions when cooking the onion.
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Nutritional Facts for Rathcoursey Emerald Soup
Serving Size: 1 (1576 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 965.3
- Calories from Fat 710
- Total Fat 78.9 g
- Saturated Fat 47.8 g
- Cholesterol 217.1 mg
- Sodium 400.4 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 2.4 g
- Sugars 3.8 g
- Protein 29.1 g
The following items or measurements are not included: