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“From Beth Hallinan of Rathcoursey House. Adapted from The New Irish Table. Ramps are called wild onions or wild leeks.”
1 1/4 cups

Ingredients Nutrition


  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.

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