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. ---------------------------------------------------------------------------
Nutrition
Ingredients
