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.