Cream of Lambsquarter Soup
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.
- 1/4 cup butter
- 1/4 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
- 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.
- 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.
- Using a hand blender or a counter top blender, purée the soup until smooth and velvety.
- 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.
- Add salt, pepper, and nutmeg to taste. Enjoy with warm crusty bread or croutons.