Taking inspiration from Ireland and Great Britain, offering recipes that evoke the Emerald Isle....
Melt the butter in a large pot over medium heat. When it starts to foam, add the onions and leeks.
Season with a bit of salt. Add the herbs and cook 5-7 minutes, or until translucent.
Add the chopped potato and fry for a few minutes.
Add the vegetable stock and bring to a boil, then reduce heat to simmer for 15 minutes or until the potatoes are soft.
Add the nettles, spinach and wild ramps. Simmer for a few minutes to wilt the greens.
Blend with an immersion blender until smooth, strain through a sieve and return to the pot.
Add the cream and allow to warm. Season to taste. Serves 4.
With less than two weeks until St. Patrick’s Day, Cortney is taking inspiration from Ireland and Great Britain, offering recipes that evoke the Emerald Isle. Try Cortney’s Pan Roasted Pork Chops with Herby Potatoes, Parsnips, Pears and Minted Bread Sauce and Lemon Posset with Raspberry Compote easy to make at home.
Try the additional bonus recipes attached in the PDF above!
