Knotweed Soup

From the Ellen Zachos collection

Introduction

For more information about foraging for knotweed, read Ellen Zachos’s essay on knotweed.

Ingredients

Steps

1. Put the knotweed stalks, garlic, onion, and stock in a large pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, until everything is tender.
2. Purée the mixture with an immersion blender or in a blender or food processor. Add the dill or tarragon and the salt and pepper. The soup should be a little thinner than pea soup; if it’s too thick, add a little water and stir. Serve hot, with a swirl of sour cream or yogurt.

This content is from the Ellen Zachos collection.