Rathcoursey Emerald Soup

• 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)

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.

unsalted butter, onion, watercress leaf, butterhead lettuce, spinach, nettles, onion, flour, lemon zest, chicken broth, salt, pepper, fresh chives, garlic

Taken from www.food.com/recipe/rathcoursey-emerald-soup-478871 (may not work)