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Knotweed Soup

From the Ellen Zachos collection

Introduction

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

Ingredients

	1	lb. knotweed stalks, chopped
	1	large clove garlic, chopped
	½	onion, chopped
	4	cups chicken or vegetable stock
	½	tsp. dried dill or tarragon
	~	Salt and pepper to taste
	~	Sour cream or yogurt as garnish (optional)

Steps

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.
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.

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