Cream of Lambsquarter Soup
by Aube Giroux on Jul 30, 2013
Instead of weeding lambsquarter or spraying it with herbicides, try pureeing it into this creamy, hearty soup, which is full of nutrients. It can also be sauteed with butter and garlic.
It can be really hard to keep up with weeding around this time of year. As you can see in the above photo, my red cabbage patch was getting pretty smothered by lambsquarter. And while some might opt for a quick spray of herbicides to solve their weed problems, I believe the hours of labor using organic farming methods (ie: a hoe, or the best tool out there: human hands) are well worth the effort. Especially when you get to eat your weeds at the end of it all!
Have you had the pleasure of meeting lambsquarter before? If you're a gardener, you've likely cursed it on more than one occasion. But did you know how delicious it is?
Lambsquarter is my favorite weed. I've been eating it since I was little because my mom was extremely fond of it. In French it's called chou gras which, as a kid, I always used to confuse with foie gras. And while it might not be quite as delicious as foie gras (few things are), I absolutely love lambsquarter. In my opinion it tastes much better than spinach. In fact, it's a great deal more nutritious than spinach, a true superstar green chock-full of vitamins and minerals.
I love to sauté lambsquarter in a little butter and garlic. I also love to make cream soups (veloutés) with it. This cream of lambsquarter soup is simple to make. If you don't have lambsquarter, other vegetables can be substituted. Try broccoli, spinach, or cauliflower and make a deliciously creamy vegetable soup.
As someone once commented on another one of my 'obnoxious weed' recipes, if you can't beat 'em, EAT 'EM! In other words, love your enemies.
Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.