Cream of Lambsquarter Soup
by Aube Giroux on Jul 31, 2013
July is the month for weeds! Aube Giroux tells you how to turn those nutritious lambsquarter weeds into a creamy soup on the Kitchen Vignettes blog.
- Servings
- 6 servings
- Course
- Soup and Stew
Tags
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 medium onion, finely chopped
- 4 cups organic chicken or vegetable broth
- 1 pound unsprayed lambsquarter
- 1 cup light or 'half-and-half' cream
- Salt, pepper, and nutmeg, to taste
Instructions
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In a heavy-bottomed medium pot, cook the onions in the butter, over medium-low heat until onions have softened (about 5 to 10 minutes). Add the flour and stir constantly, cooking for a minute. Add the chicken broth slowly, a little at a time, while whisking well to avoid the flour lumping. Simmer the soup for about 10 minutes or until thickened, whisking frequently.
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Add the lambsquarter, and cook for another 4 or 5 minutes or until lambsquarter is tender but has not lost its vibrant color. Remove from heat and cool slightly.
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Using a hand blender or a counter top blender, purée the soup until smooth and velvety.
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Return the soup to its saucepan, add the cream and return to heat. Bring the soup back up to temperature but do not boil after the cream has been added.
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Add salt, pepper, and nutmeg to taste. Enjoy with warm crusty bread or croutons.
