Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Rathcoursey Emerald Soup




Source of Recipe


Beth Hallinan, chef-owner of Rathcoursey House, Ballinacurra (near Midleton), Country Cork


List of Ingredients




SERVES 6
4 tablespoons unsalted butter
2 handfuls young nettles or arugula (see note)
1/2 onion, finely chopped
1 tablespoon chopped ramp leaves wild onion) or garlic cloves (see note)
1 cup packed watercress sprigs, chopped
1 cup packed spinach leaves, chopped
3 tablespoons flour
Grated zest of 1 lemon
4 cups homemade chicken stock or canned low-salt chicken broth
Salt and freshly ground pepper to taste
11/2 cups half-and-half
Minced fresh chives or flat-leaf parsley for garnish

Recipe



n a large pot, melt the butter over medium heat. Add the onion and cook for 2 to 3 minutes, or until soft. Add the watercress, lettuce, spinach, nettles or arugula, and ramp leaves or garlic, and cook, stirring frequently, for 2 to 3 minutes, or until the vegetables are wilted.
Stir in the flour, lemon zest, stock or broth, salt, and pepper, and bring to boil. Let cool. Transfer to a blender or food processor in batches and process until smooth. Return the purée to the soup pot. Stir in the half-and-half and cook over medium heat to heat through. Taste and adjust the seasoning. Ladle the soup into bowls and sprinkle with chives or parsley. Top with a few garlic croutons, if you wish.

Garlic Croutons
Remove the crusts from 3 to 4 slices white bread and cut into _-inch cubes. In a large skillet, melt 4 tablespoons butter over medium heat. Add _ teaspoon minced and the garlic and the bread cubes. Sauté until golden brown. Drain on paper towels and season with and pepper to taste. For added crispness, place on a baking sheet and bake in a preheated 250°F oven for about 15 minutes.

NOTE:
If you want a stronger garlic flavor in your soup. Cook 1 tablespoon minced garlic or 2 tablespoons chopped scallions with the onion. Nettles and ramps may be found in some farmers’ markets and specialty produce markets in spring and early summer.